Potato Salad with Sour Cream and Scallions

I have actually cooked since my last post. I just can't remember what I've cooked, which only means it wasn't that memorable.

This recipe however was/is quite memorable. Super simple, very basic flavors, but really a nice twist on potato salad.

Potato Salad with Sour Cream and Scallions
Courtesy of Everyday Food
Serves 4

2 pounds White new potatoes, quartered, and cut into 3/4" chunks
Salt and pepper
3/4 cup Reduced fat sour cream
1/4 cup Light mayonnaise
1/2 cup Thinly sliced scallions, plus more for garnish
4 slices Bacon, cooked and crumbled

1. 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.

2. 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.

3. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.