Ingredients
| 2 Lbs. Red Potatoes, Skinned/Washed |
| 1-1/4 Cup Sour Cream |
| ¾ Cup Mayonnaise |
| ½ Cup White Vinegar |
| 1 Tsp. Black Pepper |
| ¼ Tsp. Salt |
| 6 Slices of Bacon, Cooked/Chopped |
| 4 Green Onions |
Instructions
- In a large pot of boiling water, add salt and potatoes and cook until fork tender. Cool. Cut into 1” cubes.
- Fry bacon until crispy and cool on paper towel. Reserve 3 Tbsp. of bacon grease.
- Fry potatoes in grease until golden brown. Cool potatoes on paper towel, and season with a pinch of salt.
- In a bowl prepare the dressing by combining sour cream, mayonnaise, vinegar, salt and pepper.
- Combine potatoes and dressing and add and adjust seasoning to taste. Cover.
- Chop bacon and green onions and store in separate baggies until serving.
- Refrigerate potato salad for 1 hour, top with bacon and green onions before serving.