Loaded Smashed Potato Salad

Ingredients

• 1.5 pounds potatoes
• 0.25 cups olive oil
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons salt
• 0.25 cups sour cream
• 2 cloves garlic , minced
• 2 teaspoons cider vinegar
• 0.5 teaspoons white sugar
• 0.25 cups heddar cheese blend
• 4 slices bacon
• 2 tablespoons green onions
• paprika to taste

Instructions

1. 1

   Gather all ingredients. Line a rimmed baking sheet with foil and drizzle with 2 tablespoons olive oil.

2. 2

   Place potatoes in a 3-quart saucepan and add enough water to cover potatoes by 2 inches. Bring to a boil over high heat; reduce heat to medium. Simmer until tender, 12 to 15 minutes. Drain well and arrange in an even layer on the prepared baking sheet.

3. 3

   Preheat the oven to 425 degrees F (220 degrees C).

4. 4

   Using the bottom of a measuring cup or drinking glass, smash each potato to 1/4- to 1/2-inch thickness, taking care not to fully break them apart. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon pepper, and salt.

5. 5

   Roast potatoes until beginning to crisp on the bottoms, 25 to 30 minutes.

6. 6

   Meanwhile, whisk together sour cream, remaining 1 tablespoon olive oil, garlic, vinegar, sugar, and remaining 1/4 teaspoon pepper.

7. 7

   Turn potatoes and continue roasting until bottoms are crispy, about 15 minutes more.

8. 8

   Spoon half of the sour cream mixture onto the center of a serving platter and spread out to an even layer. Top with the crisp smashed potatoes, arranging them in a pile. Evenly spoon the remaining sour cream mixture over the potatoes and top with cheese, bacon, green onions, and a sprinkle of paprika.