Baked Potato Salad

Another recipe from Shauna's baby shower. This version of potato salad is a lot lighter than the traditional mayonaise and egg based recipes. It is a perfect salad for a summer potluck or picnic.

From Martha Stewart, serves four

2 pounds new potatoes, quartered

3/4 cup sour cream

1/4 cup mayonaise

1/2 cup green onions or chives, thinly sliced

4 slices of bacon, cooked and crumbled

In a large pot, cover the potatoes water. Bring to a boil and reduce the heat. Simmer until potatoes are tender, about 12 to 15 minutes. Drain.

In a large boil, whisk together the sour cream and mayonnaise. Add the potatoes, green onions and bacon. Season with salt and pepper. Fold to combine.

Refrigerate at least 1 hour before serving.

 Amy