Chef-owner Kenny Bowers
Kenny’s Wood Fired Grill
At Kenny’s Wood Fired Grill in Dallas, chef Kenny Bowers beefs up a classic all-American potato salad with cheddar cheese, bacon and ancho chili powder, adapting the flavor profile of a loaded baked potato. The combo of ingredients and spice make it the ideal side dish alongside a hot dog or burger this Fourth of July.
1 cup mayonnaise
1/2 cup sour cream
1/2 cup creme fraiche
2 tbsp. basil
1/2 oz. lemon juice
2 tsp. Dijon mustard
1 tsp. ancho chili Powder
1 tsp. paprika
Salt and pepper, to taste
4 baking potatoes, washed, baked, peeled and cut into ¾-in. cubes (reserve skins)
4 potato skins, rough chopped and fried
1/2 lb. bacon, cooked and diced
1 tbsp. sliced chives
2 tbsp. sliced scallions
4 oz. cheddar cheese, shredded
1. In mixing bowl, prepare dressing by combining mayonnaise, sour cream, creme fraiche, lemon juice, basil, mustard, ancho powder, paprika, salt and pepper.
2. Fold in potatoes, potato skins, bacon, scallions, chives and cheddar cheese. Adjust seasonings to taste.
3. To serve, spoon potato salad mixture into serving platter or dish.
Photo courtesy of Idaho Potato Commission