- 2 pounds small potatoes
- 6 slices bacon, chopped
- 1 cup sour cream, or more to taste
- 1 cup shredded sharp Cheddar cheese
- 3 scallions, thinly sliced
- salt and ground black pepper to taste
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer potatoes to a bowl of ice-cold water to cool completely.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.
- Peel about half of the potatoes; chop peeled and unpeeled potatoes together.
- Stir sour cream, sharp Cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.
04/19/2018
recipepes.com
LittlePeeps' Truly Baked Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
