Ingredients1 h servings 245 cals
- 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.
Per Serving: 245 calories; 13.7 g fat; 21.7 g carbohydrates; 9.4 g protein; 35 mg cholesterol; 269 mg sodium. Full nutrition
ReviewsRead all reviews 4
I'm not a fan of mayo, so typical potato salads don't appeal to me. This new recipe caught my eye w/the use of sour cream in place of mayo. I halved the recipe and chose to use cheater bacon b...
I thought this was good, but for whatever reason, the batch I made turned out a little bit dry. I doubled the recipe, but otherwise followed it as directed. It received good reviews from every...
Used left over baked potatoes! Great way to use them up and it was finished so quickly because of it! Yumm! Will definitely make this again! And again!