Cheddar and Sour Cream Potato Salad

Step 1

Preheat the oven to 400F. Line a large sheet tray with parchment paper. Set aside.

Step 2

Add potatoes to a medium pot and cover with cold water. Bring to a boil over high heat. Once boiling heavily season the water with salt and boil the potatoes until very tender, about 10-15 minutes, depending on the size of the potatoes. Drain and let potatoes cool fully to room temperature. Halve or quarter the potatoes depending on size.

Step 3

Meanwhile, add small mounds of the cheddar cheese to the prepared sheet tray. Bake for 12-16 minutes until lacey, lightly golden, and no longer super floppy. They will crisp up even more as they cool. Set aside to cool completely and then crush, reserving 1 or 2 whole crisps for garnish.

Step 4

Add sour cream, mayo, nutritional yeast, dijon, rice vinegar, and paprika to a large bowl. Whisk to combine and season lightly with salt and a generous amount of black pepper. Be careful with the salt here, as the cheese crisps are also salty!

Step 5

Add in the scallions, celery, cooled potatoes and toss to combine.

Step 6

If serving right away, toss in the crushed crisps, and season with more salt and pepper if needed. Transfer to a serving bowl and top with the reserved crisps broken into shards and sliced chives. If you are planning on serving this a few hours later, don’t add in the cheese crisps right away. Place the salad in the fridge until ready to serve, then right before serving, toss in the cheese crisps and garnish as noted above.