Loaded Potato Salad

Allow at least 1 hour for refrigeration.
Ingredients:
2 pound new potatoes - quartered and cut into 3/4-inch chunks
3/4 cup(s) sour cream
1/4 cup(s) mayonnaise
1 cup(s) Cheddar cheese - grated
1 pinch kosher salt - to taste
1 pinch black pepper - to taste
1/2 cup(s) green onions - thinly sliced
3/4 cup(s) bacon - cooked, drained and crumbled

Steps:

-In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat to medium-low.

-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, mix the sour cream, mayonnaise, and cheese. Season with salt and pepper.

-Add warm potatoes, and gently fold to combine.

-Cover; refrigerate at least 1 hour and up to 1 day.

-Before serving, fold in green onions and bacon. Add more seasoning if needed.

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