Crispy Loaded Roasted Potato Salad

Steps

1. 1

   Place the bite-sized potato chunks in a large pot and cover with cold water. Add salt and 1 tablespoon white spirit vinegar. Bring the water to a boil, then cook the potatoes for 8–10 minutes, until just tender but still firm and not falling apart.

   Start 10-minute timer
2. 2

   Drain the potatoes thoroughly and leave them in the colander for several minutes so they can steam dry. Dry surfaces will help them roast rather than steam.

3. 3

   Preheat the oven to 220°C (425 °F) / 425°F (220 °C). Put the steam-dried potatoes on a large baking sheet and toss them with olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly coated.

4. 4

   Spread the potatoes in a single layer, leaving space between the pieces. Roast for about 35–45 minutes, turning them halfway through, until deeply golden, crisp on the edges, and tender inside.

   Start 45-minute timer
5. 5

   While the potatoes roast, whisk the mayonnaise, plain yoghurt, 1½–2 tablespoons white spirit vinegar, garlic powder, onion powder, smoked paprika, salt, black pepper, and sugar in a bowl until smooth. Taste and adjust the vinegar, seasoning, or sugar as needed.

6. 6

   Cook the bacon in a skillet or on a baking sheet until crisp. Drain it, then chop it into bite-sized pieces for the topping.

7. 7

   Allow the roasted potatoes to cool slightly so they are warm rather than piping hot. Transfer them to a large bowl and gently toss with the dressing.

8. 8

   Add the diced green pepper, some of the finely diced red onion, grated cheddar, and some chopped chives. Toss gently so the potatoes remain intact.

9. 9

   Finish the salad with the remaining diced red onion, crispy chopped bacon, and chopped chives. If using red pepperdews, add them and drizzle in a little of their juice before serving.