Chev Trev’s Potato Salad

Chev Trev's Potato Salad

By Chev Trev  |    


2 lbs rustic red potatoes (cut in cubs, skin on)

1 red onion (sliced thin)

1 package bacon (cooked & crumbled)

5 hard-boiled eggs (cut in to 1/4)

1-bunch chives (sliced)

1 tbs fresh thyme (chopped)

1 lime (juice and zest)

¼ cup Parmesan cheese (grated)

¼ cup sour cream

¼ cup mayonnaise

1 tbs Worcestershire sauce

2 tbs red wine vinegar

Garlic powder


Salt & pepper

Vegetable oil


First thing is to preheat your oven to 375F. On a baking tray or pan spread your cubed potatoes and season them with paprika, garlic powder, thyme, salt, pepper and a touch of vegetable oil. Roast until fork tender, then set aside to cool. Next in a small mixing bowl, add your sour cream, mayonnaise, Worcestershire sauce, Parmesan cheese, red wine vinegar, lime juice & zest. Season with a bit of salt & pepper to your liking. Mix together well. Once your potatoes are cool, add in a little bit at a time your sour cream & mayo mixture. To garnish, sprinkle your chives and arrange your hard-boiled eggs on top. Serve and enjoy!! Que Aproveche!!


Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.