Roasted potatoes and sweet potatoes with bacon

I feel like it's cheating to even post this as a "recipe" because it's so damn simple. But I had to see it in an issue of Everyday Food before I knew about it, so I figure I would pay it forward.




Roasted Potatoes and Sweet Potatoes with Bacon
Adapted from Everyday Food, October 2011.

Ingredients:

• 4 slices bacon, chopped
• 2 good size potatoes (yukon or red), scrubbed and cut in to 1"ish cubes
• 1 large sweet potato, peeled and cut in to 1"ish cubes.
• handful of fresh thyme
• salt and pepper

Directions:

1. Preheat oven to 400 degrees. Toss everything together on a rimmed baking sheet. 
2. Roast for about 30 minutes, toss around half way through.

Spaghetti squash with garlic and goat cheese

Pardon me if I just ease myself back in to this whole cooking business for fall. 



Spaghetti Squash with Garlic and Goat Cheese
Serves four as a side

Ingredients:

• 1 spaghetti squash
• 1 tbs. butter
• 2 cloves minced garlic
• 4 oz of goat cheese, plus a bit more for sprinkling
• Salt and pepper

Directions:

1. Preheat oven to 375. Halve squash and place, cut side down, on a foil-lined baking sheet. Bake squash until soft, above 45 minutes. (My preferred method is to do this the night before while watching tv and painting my toenails.) Set aside until cool enough to handle. 
2. Melt butter in a skillet over medium heat. Add garlic and cook for a few minutes until fragrant. 
3. Scoop the flesh out of the squash with a spoon and mix in with garlic, kind of separating the strands a bit as you go. Crumble goat cheese and toss with squash until coated. Season with salt and pepper and add a bit more crumbled cheese before serving.

Herbed potato and pea salad

Why didn't anyone ever tell me how tedious it is to shell fresh peas? The food world "oohs" and "ahhhs" over these tiny green pearls but no one mentions how annoying it is to spend 20 minutes shelling a handful of peas. I'll probably lose my foodie cred (if I ever had any), but I'll admit it - next time I'm using frozen. Fresh peas are tasty but too much work. And you're looking at someone who actually enjoys picking crabs. Regardless, this is another great summer side. Just a tiny bit of mayo, which you could probably skip if you are anti-mayo. I actually used vegan mayonnaise (the Peanut has an egg allergy). All the glory is in the fresh herbs anyway, in my opinion.



Herbed potato and pea salad
Inspired by White on Rice Couple & Melissa Clark
Serves 4-6 as a side

Ingredients:

• 6 medium yukon gold potatoes
• 3/4 fresh (or frozen! Try frozen!) peas, shelled
• 2 tbs of a light vinegar (I used rice wine)
• 2 tbs finely minced vidalia onion
• 3 tbs whole grain mustard
• 2 tbs mayonnaise
• 2 tbs chopped fresh chives
• 2 tbs fresh thyme leaves
• 2 tbs chopped fresh basil
• salt and pepper

Directions:

1. Bring the potatoes to a boil in salted water. When the potatoes are nearly cooked through (10ish minutes), throw in the peas. Cook for a just a minute or two more, drain and rinse with cold water.
2. Douse the potatoes (the potatoes end up mostly on top when you drain) with the vinegar. Transfer to a bowl and mix in onion. Allow to cool for a few minutes.
3. Mix mayo and mustard in small bowl then combine with vegetables. Add fresh herbs, mix and season with salt and pepper to taste.

Grilled zucchini

Grilled veggies are a summer staple in our house. I don't think I could survive the season without our much-used grill basket. This is a typical side, often switched up with yellow squash, eggplant or whatever is on hand.



Just zucchini, onions, red pepper and artichoke hearts tossed with olive oil, salt and pepper, dried Italian herbs and fresh basil. Put the grill basket on a piping hot grill and stir frequently, until the veggies are cooked through and soft with some nicely blackened edges. Top with parmesan cheese, if you like.

(Jeez, as soon as it gets warmer everything gets a little more casual -- including my recipe posting style. Lazy days of summer indeed.)

Quick & Dirty: Five Spice Salmon and Roasted Cauliflower

Some simple Asian flavors for a weeknight. The hot and spicy cauliflower is a nice balance to the rich salmon and they all roast up for a quick and easy meal. The cauliflower is based on this Chow recipe. And boy, do I love Chow. Have you visited yet? So much inspiration. I'm proud to say that I was probably one of their only print subscribers. For all two issues. Stupid dying media grumble grumble.



Five Spice Salmon and Roasted Cauliflower
Serves 3 (Odd portion, I know)

Ingredients:

• 1 head cauliflower, trimmed and cut in to smallish florets
• 1/8 c. soy sauce
• Splash of olive oil
• One shake of crushed red pepper flakes
• ½ tsp or more freshly cracked black pepper
• 3 salmon filets
• Olive oil
• 1/8-1/4 Chinese Five Spice powder
• Kosher salt

Directions:

1. Preheat oven to 450. Combine first five ingredients in large bowl and toss. Toss every few minutes while you prepare the salmon.
2. Drizzle salmon with olive oil and rub with spice and add a good pinch of Kosher salt.
3. Spread cauliflower in an even layer on a baking sheet. Place salmon on separate sheet. Pop both in the oven for 20 minutes or so. Stir cauliflower occasionally. Fish will be done when the center is opaque and flakey, cauliflower is done when it’s tender.

Spiced Quinoa and Carrots

Quinoa has quickly become a standard starch in our house. Although, I think it's technically a seed, so that makes it . . . something that's like a starch but not really. All that matters to me is that they sell an organic variety in giant sacks at Costco. But if you prefer to purchase things in more meager quantities (wuss!) you can find it near the cous-cous in most grocery stores. This dish has a bit of a Moroccan flair, courtesy of the spice blend, and tonight it jazzed up some mild-mannered sauteed chicken breasts.

(The forecast calls for passing mint flurries.)

Spice Quinoa and Carrots
Serves 4 as a side

Ingredients:

• Olive oil
• 1/2 a medium onion, diced
• 4 large carrots, peeled and diced
• 1/2 tsp. cumin
• 1/2 tsp. cinnamon
• 1/2 tsp. coriander
• 1/8 tsp. cayenne pepper
• 1 clove of garlic, minced or pressed
• 2 cups chicken broth or stock
• 1 cup quinoa
• salt and pepper
• handful of minced fresh mint (optional)

Directions:

1. Heat a few big swirls of olive oil over medium high heat. Add onion and carrot and cook until soft, about five minutes. 
2. Add spices and stir to coat. Add garlic and chicken broth. Cover pot and bring to boil. 
3. When boiling, stir in quinoa. Cover and reduce heat to low to medium, just enough to keep it simmering constantly. Cook until quinoa is soft and has absorbed most of the liquid, 10-15 minutes. 
4. Season to taste with a fair amount of salt and pepper (remember, the only salt it's had until now is the chicken broth). Garnish with mint if you have it and serve.

Broccoli and Cauliflower Salad

This was inspired by a salad made by my friend Donna’s mom, Miss Felicia.  I’m not sure if the ratios are quite right, but when I asked dear Miss Felicia for her recipe it was given in more “a little of this, a little of that” type measurements rather than precise quantities. But isn’t that how all the best picnic recipes go?

This was the best I could recreate, based on what I remembered of her directions (and after a quick email to Donna!) and it really did turn out pretty well.  It's a great addition to the summer salad line-up. It’s mayo-less, so it can set out a bit, and it can be thrown together quickly ahead of time. 

Broccoli and Cauliflower Salad

Serves 8 

Ingredients:

• 1 head of broccoli, florets only, cut in to bite size pieces
• 1 head of cauliflower, florets only, cut in to bite size pieces
• ¼ onion, finely diced (thin red onion slices would have been nice, but our grocery store was inexplicably out of reds)
• ½ pint cherry tomatoes, quartered
• ½ can black olives, sliced.
• 1 packet dry ranch dressing mix
• ½ cup mild vinegar (I used rice wine)
• 1/3 cup olive oil
• Adobo salt (Probably not in Miss Felicia's recipe, but have you tried this yet? It's like magic flavor dust. Find it in the international aisle or even in the regular spice section.)

Directions:

1. Combine veggies in a large bowl. Whisk together dressing, oil and vinegar in seperate and then toss with vegetables.
2. Season to taste with adobo salt. Refrigerate for an hour or two prior to serving.

Roasted carrots with rosemary

Oohhh, look at me. Two recipes in a row! Please don't get too excited -- they're only vegetables. The easiest dinner party-quality vegetables I know.
 

Roasted carrots with rosemary
Serves 4

Ingredients:

• 8 carrots, peeled and sliced on a bias, about 1/4-1/2 inch thick
• Leaves from 1-2 springs of rosemary
• Olive oil
• Salt and pepper

Directions:

1. Heat oven to 425. Line a baking sheet with foil. Combine carrots and rosemary with a good glug or two of olive oil and season well with salt and pepper
2. Roast for about 15-20 minutes until just soft, stirring once or twice along the way.

Zucchini with lemon and basil

Let's skip spring and go straight to summer, shall we? When I come home from the farmer's market with armloads of zucchini and tomatoes and corn and promptly run out of ideas to cook them. MOM's was displaying some perfect little zucchini specimens the other day, so I decided to get a jump start. My cousin Kelly introduced me to the first half of this recipe - simply grating the squash straight in to the pan with butter and garlic. The lemon and basil just add an extra summery touch. Freshly grated parmesan or crumbled feta would have been a perfect topping (full disclosure: this light and healthy side accompanied a super cheesy pasta, so we needed no additional fromage that night). This dish gets a little wet, so if you wanted to avoid extra zucchini juice, you could grate it ahead of time and wringe it out or press with a paper towel. I'm not that picky, though.

And I swear, this introduction is way too long for such a simple recipe!

Zucchini with lemon and basil
Serves 2

Ingredients:

• 1/2 - 1 tbs butter
• 1 clove garlic, pressed
• 2 medium zucchini
• a good handful (about 1/4-1/3 c.) basil leaves, chopped or chiffonade
• zest of 1/2 a lemon
• juice from 1/2 a lemon
• salt and pepper

Directions:

1. Heat butter in skillet over medium heat. When melted, add garlic. Just as the garlic starts to get really fragrant, grate zucchini in to pan. 
2. When zucchini is cooked through and slightly translucent, turn off heat and add basil, lemon zest and juice. Season well with salt and pepper.

Potatoes, peas and an apology.

First, I'm sorry. I am painfully aware of how simple, brainlessly simple, the recipes on this blog have been lately. You guys are too nice to say anything, but I know.

I have a few valid reasons for taking the easy route so frequently. For one, I do most of my cooking in the evenings and things are quick and easy by necessity (a hungry toddler is a miserable human being). Secondly, the more complex meals I've made recently, like gumbo, pot pie, and a tagine, just haven't turned out all that great. Not flops, but not worth recommending. Regardless, I'm going to make it a point to whip up some more interesting things on the weekends, I promise!

And now on to yet another quick weeknight side dish! I hope your repertoire isn't full of them already. This was an interesting twist to regular old roasted potatoes. A word of caution, though, if you prefer your potatoes to have a nice crunchy exterior - the peas kind of ruin that. They add great nutritional value but make the potatoes a tad soggy.

Blah! That photo of the actual food isn't so great, so I'll give you a bonus shot of the cool bowl it's in:

I love this glaze. So pretty.

Spicy Potatoes and Peas
Adapted from Everyday Food, March 2011

Ingredients:

• 4 good sized Yukon gold potatoes, scrubbed and diced
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/8 tsp cayenne pepper
• extra virgin olive oil
• About 10 oz/2 cups frozen peas, thawed. 

Directions:

• Preheat oven to 400. Line a baking sheet with foil.
• Combine spices in small bowl. Toss potatoes with spices and a good glug of oil. 
• Roast for 20-30 minutes until easy to pierce with fork, stirring once or twice.
• Add peas, stir and return to oven until peas are hot (just a few minutes). Remove from oven and serve.

Mashed Cauliflower with Rosemary and Bacon

I guess it's my calling to transform cruciferous vegetables using a simple Cuisinart, because I've recently discovered a way to whip up (literally) the humble cauliflower. It's a weird calling and probably not one I'll make much money out of, but it will do for now. At least for dinner.

I've been curious about mashed cauliflower ever since the low carb craze had people raving about them, but I've never been able to get the texture right. I figured that the sugar-deprived brains of crazy dieters will trick them in to eating just about anything and this mess - an unappetizing mix of chunky and watery, was not something sane people ate. Well, evidently my problem was actually my choice of equipment and the crazy dieters were indeed on to something. Mixers do nothing for cauliflower, food processors however, make them delightfully creamy. 

Mashed Cauliflower with Rosemary and Bacon
Serves 4

Ingredients:

• 1 head cauliflower, broken in to large florets
• 1 tbs butter
• 1/4 c. milk
• 1 tsp. fresh rosemary, finely diced
•  salt and pepper, to taste
• 3 slices cooked bacon, crumbled

Directions:

1. Steam cauliflower until completely soft. Transfer to food processor. 
2. Add butter, milk and rosemary. Pulse and blend until very smooth and creamy. Add salt and pepper to taste.
3. Top with crumbled bacon.

Sprout it out

It seems the foodie world is evenly divided in to two camps: those who dig on brussel sprouts and those that think they taste like feet. I'm a proud upstanding member of the first group and I think I've found my favorite preparation. It helps that it's also the simplest. The key factor is not an ingredient, it's a hulking piece of equipment that I lug out from under my cabinet probably twice a month:

The magic machine that lives in my cabinet and consists of eleventy bajillion parts. He's complex. Let's call him Jeeves.

Jeeves makes quick work of shredding the sprouts - the key component to cooking them quickly and thus preventing too much of a sulfuric taste. There's lots more you can do with this recipe.  Bacon, garlic, pine nuts. But I like the simplicity of just butter, salt and pepper.

(Wow, this recipe is almost as complicated as Paula Dean's English Peas. Sorry. )

Shredded Brussel Sprouts

Ingredients:

• 1 lbs fresh brussel sprouts. Ends trimmed and yucky outer leaves removed.
• 1 tsp butter
• salt and pepper

Directions:

1. Shred the brussel sprouts in a food processor fitted with the slicing blade.
2. Melt  butter in large pan over medium high heat. Add sprouts and season liberally with salt and pepper. They'll caramelize a little when they hit the pan, then just stir and cook until completely wilted. The end!

Guten Appetit

Or "Enjoy the meal" in German (so says Google). Chris had a hankering for burgers and I whipped up this warm German potato salad to accompany them. Simple, tasty and a comforting alternative to the slew of cold salads I usually make. We had a close call with our indoor burgers that resulted in our smoke detector screaming and a house that will probably smell like Wendy's until 2012 but at least I know I can make decent potato salad in the winter.

German Potato Salad
Adapted from Epicurious. Serves 4.

Ingredients:

• 4 slices bacon, chopped
• 1 small onion, chopped
• 1 heaping tbs flour
• 1/3 cup vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp mustard powder
• 1/4 tsp. finely chopped rosemary
• 4 good sized red potatoes, sliced and boiled until just soft
• 1/4 cup chopped fresh parsley

Directions:

1. Fry bacon until crisp and all fat has been rendered. Drain on paper towel.
2. Add onion to skillet and saute until just soft. Stir in flour and cook a few minutes until just golden. 
3. Add vinegar, water, sugar and spices. Stir continually until thick. 
4. Gently toss potatoes with sauce, add bacon and parsley.

Making Pop Eye Proud

Mmm. Spinach risotto. Don't get the wrong idea - it's only slightly healthy. Really, it's more like a cross between creamed spinach and a cheesy risotto, so the nutrients of the spinach are negated by lots of butter and parmesan. I think it was Mario Batali that said, "If your risotto isn't as good as a restaurant's, just keep adding butter and cheese." I like to apply that philosophy to a lot of things.

Spinach Risotto

Ingredients:

• 1 shallot, finely diced
• 3 tbs. butter
• 2 tbs. olive oil
• 1 cup Arborio rice
• 1/2 c. dry white wine
• 1 1/2 - 2 c. chicken broth
• 1 c. pureed spinach (about one package of fresh baby spinach, steamed and pureed)
• 1 c. parmesan cheese
• salt and pepper

Directions:

1. Melt 2 tbs butter with olive oil in pan over medium heat. Add shallot and saute until soft. 
2. Add rice and continue to saute and stir until it becomes a little bit translucent. 
3. Pour in white wine and cook, stirring frequently, until it has all been absorbed by the rice. 
4. While wine cooks off, heat broth for a minute or two in a large mug in the microwave. Until it gets a little bit steamy.
5. Add 1 c. broth. Like the wine, stir frequently and allow it to be absorbed by the rice. Do the same with the next 1/2 c. of broth (reserving the extra 1/2 c. in case you need it after adding the spinach puree). 
6. When the rice is nearly done and absorbed the broth, add the spinach puree. It will have a bit of liquid in it, so continue to stir and allow it to be absorbed. If after the spinach liquid is absorbed your rice is still too tough for you, add the remaining broth and continue. 
7. Turn off heat and stir in cheese and remaining 1 tbs butter until combined and melty. Serve!

New Year, New Sauerkraut.

I'll have you know that I composed this entry less than 24 hours before the Washington Post declared sauerkraut, yes - sauerkraut, in for 2011. Does that make me the Sylvia Browne of food trends? I don't know, but I have been predicting big things for whoopie pies for some time now. Take note.

I actually made this for Christmas Eve (what? You don't celebrate the birth of Christ with fermented cabbage?) where I learned from my Pennsylvanian sister-in-law that some folks in her home state believed it brought good luck if eaten on New Year’s Day. Sauerkraut with sausage and apples is a staple on my Granny Anny’s table during any meal in which turkey is involved and it’s nothing like the biting, pungent stuff slopped on ball park hot dogs. It’s salty, sweet and just a tad acidic.

Sauerkraut with Sausage and Apples

Ingredients:

• ½ package of Polska Kielbasa, sliced (the kind in the grocery store near the lunch meat will do)
• 1 apple, peeled and sliced (I use Fuji. Perfectly sweet and holds its shape well)
• 1 package Kosher sauerkraut (not that it will be Kosher for long. What with the sausage and all)
• ¾ c. apple cider
• 1 heaping tbs brown sugar
• Salt and pepper

Directions:

1. ­­Fry sausage in large skillet with apples until all are nicely browned and fragrant.
2. Rinse and drain sauerkraut in colander
3. Add drained kraut to apples and sausage. Add cider, sugar and liberally sprinkle of salt and pepper.
4. Cook over medium heat, stirring occasionally, until cider has reduced. About 20 minutes. At this point, taste and feel free to add more sugar, salt or pepper.
5. Serve immediately or transfer to a baking dish and heat through in oven before serving.

Roasted Beets with Goat Cheese

Such an oddly delightful combination! Beets and goat cheese atop fresh greens with a tangy dressing make for a great summer salad (Corduroy's version with carrots is particularly good), but I was looking for something a bit cozier this time of year. This isn't much of a recipe, I admit, but it's definitely something I'll be making for falls and winters to come.

Roasted Beets with Goat Cheese
Serves 4

Ingredients:

• 3 medium sized beets (baseball to softball size)
• olive oil
• balsamic vinegar
• salt and pepper
• crumbled goat cheese

Directions:

• Preheat oven to 400 degrees. Scrub beets, wrap tightly in foil and place on baking sheet in hot oven. Bake for about an hour, until they can be pierced through with a fork.
• Set aside to cool for a few minutes. As soon as your hands can stand it, peel and cut beets into chunks. Oh yeah, and also - your hands will get slightly stained. Just slightly. Not too bad. It's worth it.
  
• Place beet chunks in bowl and sprinkle with oil, vinegar, salt and pepper. Toss and top with goat cheese.
  

Cranberries in Pinot Noir

Lots of thanks to Kristy for turning me on to this recipe! I believe she found it through Simply Recipes, but I used the Epicurious version. I was a little intimidated by the amount of curry, so I reduced it to 1/4 tsp. Chris and I both thought it was perfect! A little different than ordinary cranberry sauce, but not so different that you'll ruffle the feathers of Thanksgiving traditionalists.




Cranberries in Pinot Noir

Ingredients:

• 1 tablespoon vegetable oil
• 2 cups cranberries (about 8 ounces)
• 1 tablespoon minced fresh ginger
• 2 cups Pinot Noir or other dry red wine
• 1 1/2 cups sugar
• 3 tablespoons chopped crystallized ginger
• 1/4 teaspoon curry powder
• Large pinch of Chinese five-spice powder

Directions:

• Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes.
• Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
• Add crystallized ginger, curry powder and five-spice powder.
  
• Serve sauce cold or, if desired, rewarm over low heat, stirring often. Can be made 3 days ahead and stored in fridge.

Sweet Potatoes with Caramelized Apples

I've made variations of this recipe for years and have realized that it can easily be pared down, as well as lightened up, without sacrificing flavor. However, if you have a little extra room for cream, butter and sugar, as well as time for extraneous steps, feel free to use the original version : ) I think that the key here is using really good sweet potatoes and apples. I'm on an organic kick, so I used an organic ruby variety of sweet potato and think Fuji apples are particularly sweet and hold up well during cooking. This is also a great dish to make ahead of time and pop in the oven right before dinner.

Before they even go in the oven. Caramel goodness. . .mmm.

Sweet Potatoes with Caramelized Apples
Serves 6.

Adapted from MarthaStewart.com.

Ingredients:

• 3 large sweet potatoes
• 2 apples, peeled, cored and cut into thin slices
• 1 tbs. lemon juice
  
• 2 tbs butter, divided
• 2 tbs brown sugar, divided
• 2 tbs heavy cream
• 2 tbs Calvados, brandy, cognac, rum or spiced rum (pretty much whatever you enjoy the flavor of and have on hand)
• 2 tbs orange juice

Directions:

• Bake sweet potatoes in 425 degree oven, until soft. 45-1 hr. When cool enough to handle, peel skin and mash. Set aside.
  
• Toss apples with lemon juice. Heat 1 tbs butter in skillet over medium high heat. Once the butter has melted, add 1 tbs brown sugar and stir to dissolve. Add apples to the pan. Cook the apples until brown and soft, stirring occasionally.
  
• Spoon mashed sweet potatoes into a casserole dish and smooth top. Pour browned apples over and smooth.
  
• Heat remaining butter in skillet over high heat. Add remaining sugar, the cream, liquor and orange juice. Simmer and stir until reduced and syrupy. Drizzle over top of apples.
  
• Heat entire dish in oven until warmed though, about 30 minutes. The temperature isn't too important here (so long as you don't burn it!) and it can be thrown in with your turkey or anything else in the oven.

What the stalk is that?

An alien mace? Mutant broccoli? No, but perhaps even more frightening - brussel sprouts! Wait, come back! They're good, I promise.

Pan Roasted Brussel Sprouts
Serves 4


Ingredients:

• about 30 brussel sprouts (this was half my stalk)
• 1 tbs. butter
  
• 1/2 c. beef or chicken broth
• 1 tbs. apple cider vinegar
• salt and pepper to taste

Directions:

• Remove sprouts from stalk with paring knife, if necessary. Peel away any damaged outer leaves. Slice each sprout in half.
  
• Melt butter in large pan over medium high. When butter stops foaming, add brussel sprouts to pan, cut side down. Sprinkle with salt and pepper.
• After sprouts have browned (about 5 minutes), add broth and vinegar. Cover until brussel sprouts are steamed through, about 5 minutes.
  
• Uncover and allow any excess liquid to evaporate. Serve, drizzling with melted butter if desired. Change the minds of sprout-haters forever!

Oh, and what did I do with the rest of that stalk, you ask? I cut off the end and stored it in the fridge like asparagus - upright in a glass of water. They should stay fresh and firm for a few more days:Night-night.

Loaded Baked Potato Salad

This is a neat twist on traditional potato salad. I served this with the buffalo chicken and coleslaw at our tailgate on Thursday. The Terrapins lost, but I think this side dish was a clear winner (ba dum bing!)
Loaded Baked Potato Salad
Serves 8

Ingredients:

• 2.5 pounds red skinned potatoes, scrubbed and cut into bite size pieces
  
• 4 slices bacon
• 1/2 c. light sour cream
• 1/2 c. light mayonaise
• 2 green onions, sliced thinly
• 3/4 c. shredded cheese such as cheddar or monterey jack, or a mix.
• salt and pepper to taste
• dash of paprika

Directions:

• Place potatoes in pot, cover with cold, salted water. Bring to boil and cook until fork tender. Drain and cool.
• Meanwhile, fry bacon until crips. Cool and crumble.
• Mix together sour cream and mayo, combine with cooled potatoes and bacon and rest of ingredients.
  
• Chill for about half an hour before eating.