Ingredients

The following ingredients have 7 Servings
  • 6 medium white potatoes or Yukon golds (about 2.5 lbs pounds, quartered)
  • 1/3 lb of bacon (chopped and fried crispy)
  • 4 oz cheddar cheese (diced)
  • 2 green onions (chopped fine)
  • 2 tablespoons white vinegar
  • 2 large celery stalks (diced)
  • 1/2 cup onions finely diced
  • 5 hardboiled eggs (peeled)
  • 1 cups mayonnaise
  • ½ cup sour cream
  • 1 tablespoon yellow mustard
  • 1 teaspoons celery seed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • paprika and something green for garnish

Instruction

  • Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool completely.
  • Cut potatoes into cubes.
  • In a bowl, combine potatoes, cheddar, eggs, celery, green onion, reserving 1 tbsp of the green portion of the onion. In a bowl, mix mayonnaise, sour cream, vinegar, mustard, salt and pepper in a large bowl.
  • Add the dressing to the potatoes and fold gently, mixing thoroughly. Refrigerate covered for a minimum of 4 hours to allow flavors to combine. When serving, sprinkle crispy bacon and green onion to garnish.