Cooking Instructions

• Boil the potatoes: Place the small potatoes in a large pot, add salt, and cover with water by at least 3 inches. Bring the pot to a boil and cook uncovered for about 15 minutes or until the potatoes are tender. Drain and let them cool for 10 minutes.
• Prepare the toppings: While your potatoes are cooking, crisp up the bacon in a skillet over medium heat for about 8-10 minutes. Once crispy, drain on a paper towel and chop. Slice the scallions and shred the cheddar cheese to have everything ready to go.
• Mix the dressing: In a large bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, kosher salt, and black pepper. Taste the dressing and adjust the seasoning to your liking.
• Combine the ingredients: Add the cooled potatoes to the bowl with the dressing, along with most of the cheddar cheese, bacon, and scallions. Gently toss everything together until the potatoes are well-coated. Taste again and add more salt or pepper if desired.
• Garnish and serve: Top your delicious salad with the reserved cheddar cheese, extra bacon, scallions, and a sprinkling of black pepper. Serve chilled or at room temperature for the best flavor!