Ingredients

• 2 pounds red potatoes, skin on, washed
• 3/4 cup sour cream
• 1 1/4 cups mayonnaise
• 1/2 cup white vinegar
• 1 teaspoon black pepper, freshly cracked
• 1/2 teaspoon salt
• 6 pieces bacon, cooked and chopped
• 4 green onions, sliced thin

Browse by ingredient

Instructions

1. In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.
2. While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain. Strain bacon fat, reserve 3 Tablespoons in pan.
3. Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt.
4. Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.