Potato Salad with Sour Cream and Scallions

1. 1

   In a large pot, cover the potatoes with salted water.

2. 2

   Bring to a boil; reduce the heat.

3. 3

   Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes.

4. 4

   Drain well.

5. 5

   Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine.

6. 6

   Season with salt and pepper.

7. 7

   Cover; refrigerate at least 1 hour and up to 1 day.

8. 8

   To serve, season the salad again with salt and pepper; fold in the scallions.

9. 9

   Garnish with the bacon and more scallions, if desired.

* Per serving · 4 servings · Values may vary.

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