We call this the mother lode salad because it’s loaded with nuggets of scallion, bacon, and Cheddar cheese and bathed in a luscious, lemony sour cream dressing. The Yukon Gold potatoes give this salad a gorgeous golden color and lovely flavor. Serve it with grilled steaks or roasted pork or lamb.
SERVES 6 TO 8
INGREDIENTS:
- 1 3/4 cups water
- 8 medium Yukon Gold potatoes, scrubbed
- 2 teaspoons white vinegar
- 2 teaspoons salt
- 3 scallions (white and tender green parts), finely chopped
- 1 cup shredded sharp Cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- Grated zest of 1 lemon
- 2 teaspoons fresh lemon juice
- 6 drops of Tabasco or another hot sauce
- 2 to 3 tablespoons milk to thin the dressing (optional)
- 8 bacon strips, cooked until crisp and crumbled
INSTRUCTIONS:
- Pour the water into the pressure cooker.
- Arrange the trivet and steamer basket in the bottom and stack the potatoes in the basket. Lock the lid in place and cook at high pressure for 10 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam. Remove the potatoes and allow them to cool.
- Peel the cooled potatoes and cut them into 3/4-inch pieces.
- Sprinkle the potatoes with vinegar and salt, tossing to coat. Add the scallions and shredded Cheddar cheese to the potatoes.
- In a small mixing bowl, whisk together the sour cream, mayonnaise, lemon zest, lemon juice, and Tabasco.
- Thin the dressing with milk if needed. Pour half of the dressing over the potatoes and toss to coat.
- Cover the salad and the remaining dressing and refrigerate for at least 2 hours and up to 12 hours.
- When ready to serve, sprinkle the crumbled bacon over the salad.
- Toss the salad with as much of the remaining dressing as needed.
- Serve immediately.
NOTE:
- Yellow Cheddar shows up better in the salad, but white is also delicious. Don’t add the bacon until you are ready to serve the salad; the flavor tends to get lost in the salad if it’s added ahead of time.
