2 lbs red potatoes, washed and cut into 1-inch cubes
6 slices bacon, cooked until crispy and chopped
4 hard-boiled eggs, chopped
1 cup shredded cheddar cheese
½ cup sour cream
½ cup mayonnaise
¼ cup chopped green onions, plus extra for garnish
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Chopped chives, for garnish
Bacon bits, for garnish
Shredded cheese, for garnish
Method
Place the cut potatoes in a large pot and cover with water. Bring to a boil and cook for 10–15 minutes or until tender. Drain and let cool.
In a large bowl, combine the potatoes, bacon, eggs, cheese, onions and parsley. In a separate bowl, whisk together the sour cream and mayonnaise. Pour the sour cream mixture over the potato mixture and gently toss to combine. Season with salt and pepper to taste.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to marry. Before serving, garnish the salad generously with chives, bacon bits and cheese. Serves 4–6.
