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Fully Loaded Potato Salad

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 5 pounds red new potatoes
  
• 1 pound applewood-smoked bacon
  
• 4 ounces freshly shredded sharp Cheddar cheese (about 2 cups)
  
• 1 bunch scallions, both white and tender green parts, trimmed and thinly sliced
  
• 2 cups mayonnaise, Hellmann's or homemade
  
• 1 cup sour cream
  
• Sea salt and freshly ground black pepper
  
• ⅓ cup minced fresh flat-leaf parsley
  






Instructions



1. Scrub the potatoes if they are dirty. Put the potatoes in a large pot and add enough cold water to cover them amply. Let come to a boil over medium-high heat, reduce the heat to medium, and simmer the potatoes until fork tender but not mushy, 25 to 30 minutes. Drain the potatoes and let them cool until easy to handle but still quite warm, about 10 minutes.
   
   
2. While the potatoes are cooking, place the bacon in a large, heavy skillet and cook over medium heat until nicely crisped, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate to drain.
   
   
3. Cut the potatoes into large bite-size chunks and place them in a large mixing bowl. Crumble the bacon and add it, plus the Cheddar and scallions, and toss to mix. Add the mayonnaise and sour cream, stirring to bind the salad together. Season the potato salad with salt and pepper to taste. Transfer the potato salad to a decorative serving bowl and sprinkle the parsley over the top. Serve the salad at once or refrigerate it, covered, until ready to serve. The salad is best when consumed within a day or so of making; otherwise the bacon loses its crispness.
   
   Serves 10 to 12