Directions

• Place strips of bacon in a single layer on a half sheet pan that has been lined with foil.
• Place into cold oven and turn to 400° and bake until crispy, about 20-25 minutes, depending on the thickness of the bacon.
• While oven is heating, scrub potatoes well, pat dry, and prick each a few times with a fork.
• Rub a little olive oil onto each potato and then sprinkle or toss with the kosher or sea salt; place into oven.
• Once bacon is crispy, remove it from the oven, reduce oven temperature to 350° and continue baking potatoes until tender throughout.
• Set bacon strips onto paper towel to cool and reserve the bacon drippings.
• Wash and slice onions, chives and parsley.
• In a small bowl mix together sour cream, mayonnaise, cream, onions, chives, parsley, pepper, and set aside.
• Coarsely grate the cheese and set aside; chop the bacon and set aside.
• When potatoes are tender, remove from oven and cut into 1 inch cubes while still hot.
• Place them into a large shallow bowl and sprinkle with the malt vinegar and 2-3 tablespoons of the drippings while they are still warm.
• Gently stir in the dressing, cheese and bacon.
• Serve slightly warm, or refrigerate and serve chilled. If serving chilled, you may need to stir in a half and half or cream if the salad is too dry.