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Potato Salad with Sour Cream and Scallions
Nb persons: 4
Yield:
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| Prep: 10 minutes Total: 1 hour 30 minutes Ingredients | |
| 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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