# What You'll Need:
→ Potatoes
01 - 3 lbs baby potatoes, washed and halved
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
→ Dressing
04 - 3/4 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/4 cup BBQ sauce, smoky or sweet style
07 - 2 teaspoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon freshly ground black pepper
→ Mix-ins and Toppings
10 - 5 ounces smoked bacon, cooked crisp and chopped
11 - 1 1/2 cups shredded sharp cheddar cheese
12 - 4 scallions, thinly sliced
13 - 2 tablespoons fresh chives, chopped
14 - 2 tablespoons fresh parsley, chopped
15 - 1/2 small red onion, finely diced
# How To Make It:
01 - Preheat oven to 400°F. Toss halved baby potatoes with olive oil and kosher salt. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and golden brown. Remove from oven and allow to cool to room temperature.
02 - In a large mixing bowl, whisk together sour cream, mayonnaise, BBQ sauce, Dijon mustard, apple cider vinegar, and freshly ground black pepper until the mixture is smooth and fully combined.
03 - Add the cooled roasted potatoes to the prepared dressing. Gently toss until all potato pieces are evenly coated with the dressing mixture.
04 - Fold in the chopped bacon, shredded cheddar cheese, sliced scallions, chopped chives, fresh parsley, and diced red onion, reserving a small portion of each ingredient for final garnish.
05 - Pour the salad mixture into a serving dish and garnish the top with the reserved bacon, cheese, scallions, and fresh herbs.
06 - Refrigerate for at least 1 hour to allow all flavors to fully blend and meld together. Serve chilled or at room temperature, as preferred.
