Sour Cream Potato Salad

I’m not a big fan of traditional potato salad. You know what I’m talking about – the egg-y, mustard-y, mayonaisse-y kind. Not that I don’t like eggs, mustard or mayonaisse – just not on my taters!

For years, I’ve tried different variations of potato salad and never found one I liked so I made up my own. I wanted flavors that complimented the taste of potatoes, not mask them. This potato salad will remind you of a loaded baked potato complete with bacon, cheese and chives.

Let’s start with the basics – TATERS! I made this for a cookout so I started with 4 lbs. of red potatoes.

Scrub and boil them until fork tender. Drain and cut into quarters (or halves depending on the size of the potato).

While the potatoes are boiling, chop 1/4 – 1/2 cup fresh chives.

(This recipe is very flexible in that you can add/subtract amounts to your taste.)

Chop 1/4 – 1/2 cup fresh green onions.

Mix 1 cup of light sour cream with 1 cup of greek yogurt.

Toss in the chives.

Season with seasoned salt (I like Lawry’s) and cracked black pepper.

Toss the green onions over the potatoes along with a handful of crumbled bacon.

I did cheat and use Baco’s this time. (I’m not a big fan of processed food but I was in a hurry!)

Pour the sour cream over the potatoes and toss in a handful of shredded sharp cheddar cheese (a handful being about 1/2 – 1 cup).

Chill for a few hours to bring out the flavors.

And eat.