4th of July Potato Salad

Happy 4th of July!  I thought I would share one of my favorite recipes.  It is the best potato salad ever and one of my favorite side dishes to bring to a BBQ.  So if your heading to a BBQ this weekend and you need a recipe, this one will deliver!  Enjoy and have a great weekend!

Ingredients
• 2 pounds red new potatoes, quartered and cut into 3/4-inch chunks
• Coarse salt and ground pepper
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1-2 tbsp. apple cider vinegar (add each tbsp. per taste preference)
• 1/2 cup thinly sliced scallions, plus more for garnish
• 4 slices bacon, cooked and crumbled, for garnish
Directions
1. In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
2. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise, apple cider vinegar; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
3. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

Just a few side notes:  If you don’t want to bother with frying your bacon, cook it in the microwave, oven or you can buy it already cooked. This recipe was adapted from a Martha Stewart’s recipe; I changed the sour cream and mayo to regular from light and added the apple cider vinegar. I have made it in the past with light mayo and light sour cream… still good but not as rich in flavor. I’ve also made it with half- light sour cream and regular mayo, still great. All depends on your dietary preferences.  Lastly, this recipe makes a small serving, I always double or triple this recipe so there is plenty to share.  It never goes to waste.