I love potatoes! Baked and loaded are my favorite, but basically all potato dishes rock in my book! This potato salad is no different. I have never made potato salad as, like everything else, it is easier to buy, but now I am a convert and will never eat store bought again! Martha has quite a few potato salad options available here!
2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
Coarse salt and ground pepper
3/4 cup reduced-fat sour cream
1/4 cup light mayonnaise
1/2 cup thinly sliced scallions, plus more for garnish (optional)
4 slices bacon, cooked and crumbled, for garnish (optional)
Directions
In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.
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