1 tsp Kosher salt, divided
2 lbs red potatoes, peeled and cut into chunks
1/2 cup mayo
3/4 cup sour cream or yogurt (yogurt gives it a tangier taste, but
it’s lower calorie!)
1 cup shredded cheddar cheese
1/2 cup scallions
1/4 cup crumbled bacon (leave out for a vegetarian option…but when can you ever have enough bacon?)
1/2 tsp black pepper
Parsley, to garnish
Step1: Boil the potatoes in a pot of water for 10-12 minutes, or until the potatoes are soft and squishy when you poke them with a fork. Once the potatoes are squishy, drain them and allow to cool.
Step2: While the potatoes are cooling, combine the mayonnaise, sour cream or yogurt, and the salt and pepper.
Step3: Once the potatoes have cooled, toss them with 1/2 cup of the cheese, 1/4 cup of the scallions, and 1/2 cup of the bacon. Pour the mayo mixture over the top, then stir to combine.
Step4: Garnish the mixture with the remaining cheese, bacon, and scallions. Sprinkle with parsley to decorate.
Step5: Refrigerate the potato salad for several hours or overnight for best results.