I was provided with a complimentary Epicurean cutting board to facilitate this review.  The opinions in this post are 100% mine.  You can read my full disclosure policy here.

We got invited to a Father’s Day cookout and offered to bring a side dish. The perfect summer picnic food to go with your burgers and dogs is a potato salad, right? We scoped out this recipe for Baked Potato Salad, courtesy of the one and only Guy Fieri, so you know it’s going to be good. And it was really easy to make with just some basic ingredients. You don’t even have to peel the potatoes.  Yay for that!

Cooking is so much easier with the right kitchen tools and this Epicurean cutting board is definitely my go-to when I’m slicing and dicing. This particular recipe requires some cutting: green onions, potatoes, and bacon.  We did it all on this cutting board.

 A few things I love about it: The size.  It’s not too big and not too small.  It’s really perfect for most jobs which is why I use it so often.  While some jobs require a great big cutting board most of the time I only need to chop an onion or some herbs and hate hauling out a big heavy board.  This one is wooden, which I really like. I try to steer clear of plastics when possible.  It’s also dishwasher safe so it’s really easy to slide in the bottom rack and wash up.  And finally what’s maybe the best feature is the no-slip grip.  There are four rubber grippers on the corners that prevent the board from sliding while you’re chopping which makes it much safer, not to mention neater! You can check out all of the great kitchen goodies at Epicurean and find this particular cutting board here.

Baked Potato Salad + Epicurean Cutting Board Review

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Baked Potato Salad

Ingredients

• 3lb. red potatoes, washed, skin on
• 1 1/4 cup sour cream
• 3/4 cup mayonnaise
• 1/2 cup white vinegar
• 1 teaspoon black pepper
• 1/2 teaspoon of salt
• 9 pieces of bacon
• 6 green onions, sliced thin

Instructions

Wash the potatoes and boil in a large pot of water until barely fork tender. Don't overcook them! Drain and allow to cool while you cook the bacon.

Fry the bacon in a pan until cooked through. Remove to paper towels to dry. Reserve about 5 tablespoons of bacon fat in the pan and keep the rest in a dish. You may need it. The potatoes soak up the fat pretty quickly and if you need to add extra to cook them, you'll have it.

The potatoes should be cool enough to touch now. Chop them into 1-inch pieces.

Reheat the reserved bacon fat and add the chopped potatoes. Cook until the potatoes are browned. Them removed them to a plate lined with a paper towel to drain. Season with a just a bit of salt.

Chop the bacon and green onions.

In a large bowl, combine the sour cream, mayonnaise, white vinegar, pepper, and salt. Gently stir the potatoes into the dressing. Top with the chopped bacon and green onions.

Refrigerate for at least 1 hour before serving, preferably longer.

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I am participating in the June Farmer’s Market Challenge this month with a group of other bloggers.  We’ll each be posting 10 recipes in the month of June made from items you can get at the farmer’s market!  You can find all of our group’s recipes for this month below: