Ingredients
- 3 pounds red or Yukon Gold potatoes cut into bite-sized pieces
- 1 cup cooked bacon chopped (about 5-7 slices)
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 green onions sliced
- Fresh parsley chopped
- Salt and pepper to taste
Instructions
- Boil the potato chunks in a pot of salted water until they are fork-tender, which should take about 15 minutes. Drain the potatoes and let them cool.
- In a large mixing bowl, combine the cooled potatoes with the chopped bacon, shredded cheese, sour cream, mayonnaise, sliced green onions, and chopped parsley. Season with salt and pepper to your liking, and stir everything together until well mixed.
- Cover the bowl and chill the potato salad in the refrigerator for at least 1 hour or up to 2 days to allow the flavors to meld.