There are hundreds of ways to make potato salad; I couldn’t even begin to guess which is my absolute favorite but this one came out quite tasty. It would even work well warm. Based on a loaded baked potato I took some new baby potatoes I found at the farmers market today and gently boiled them and added in all the yummy ingredients.
The only thing I lacked today was green onion so I used a little Vidalia I had. The green onion is a better choice I think; plus it would have added a bit of needed color with the green. Delicious either way!
Potato Salad ~ with garden fresh new potatoes, bacon and sour cream
- about 2 – 2 1/2 pounds new potatoes
- 3/4 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup diced onion ~ preferably green onion
- 5 strips cooked bacon ~ crumbled or diced
- 1/2 cup cheddar cheese ~ shredded
Cut potatoes in half or quarters as needed to make them large bite size. Cover with water and bring to boil. Reduce heat and cook 8 – 10 minutes until tender. Drain and rinse with cool water. Refrigerate until chilled a bit. Add remaining ingredients and stir. Check for seasoning and creaminess. I ultimately added another 1/4 cup sour cream but test before adding.
Enjoy ~ Kimberly