Ingredients

The following ingredients have 4 Servings
  • 1½ pounds red potatoes
  • 1 cup sour cream
  • ½ cup raw cheddar cheese
  • ½ cup green onions
  • 12 ounces bacon ((cooked and crumbled into pieces))
  • 2½ teaspoons dried parsley
  • 1½ teaspoons onion powder
  • 1½ teaspoons dried basil
  • ¼ teaspoon garlic powder
  • ¾ teaspoon sea salt ((or more to taste))
  • ¼ teaspoon black pepper

Instruction

  • The day before you want to serve this potato salad, place the potatoes in a pot and along with cold water that covers the potatoes by about two inches. Generously salt the water and bring to a boil. Reduce heat to a medium simmer and allow potatoes to cook until they're tender. The amount of time will vary based on the size of the potato, but it usually takes somewhere between 20-30 minutes. When tender, remove the potatoes from the pot and place in the fridge to cool overnight.
  • The next day, cook the bacon and set aside. Stir the parsley, onion powder, basil, garlic powder, salt and pepper into the sour cream. Chop the potatoes into pieces and place in a bowl. Add 1/2 cup green onions, raw cheddar, bacon and sour cream mixture and stir until well-combined.