Ingredients:

  • 3 lbs Russet potatoes, scrubbed and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup ranch dressing
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 oz thick-cut bacon, fried until crispy and chopped
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 3 large hard-boiled eggs, chopped
  • 2 tbsp fresh chives, minced

Instructions:

  1. Toss the cubed potatoes with olive oil, salt, and pepper on a rimmed sheet pan. Note: Ensure they are in a single layer to avoid steaming.
  2. Roast at 400°F (200°C) for 30-35 minutes, tossing halfway through, until the edges are golden brown and the centers are tender.
  3. Remove the potatoes from the oven and let them cool completely on the pan. Note: This prevents the dressing from breaking.
  4. In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing, lemon juice, garlic powder, and onion powder until velvety and smooth.
  5. Add the cooled roasted potatoes to the bowl. Gently fold in the chopped hard boiled eggs, shredded cheddar, and half of the chopped bacon.
  6. Fold in the green onions and chives. Note: Use a gentle hand to keep the potato cubes intact.
  7. Transfer the salad to a chilled bowl and refrigerate for at least 2 hours until the flavors have fully married.
  8. Top with the remaining crispy bacon just before serving.