Ingredients
Method
- Wash the potatoes thoroughly under cold water and cut them into uniform 1-inch cubes.
- Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 10-12 minutes until fork-tender.
- While the potatoes cook, bake the bacon in the oven at 400°F for 15-20 minutes until crispy. Drain on paper towels and crumble.
- Shred the cheddar cheese and slice the green onions and chives.
- In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper.
- Once the potatoes are tender, drain and let them steam dry for a few minutes. Drizzle with a bit of vinegar while still warm.
- Allow the potatoes to cool to room temperature, then transfer to a large bowl. Pour the dressing over the potatoes and toss gently.
- Fold in the crumbled bacon, shredded cheese, and green onions. Adjust seasoning if necessary.
- Refrigerate for at least two hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Do not freeze. If the salad thickens, stir in a tablespoon of sour cream or milk to loosen.