2 pounds red skinned potatoes, quartered
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 hard-boiled eggs, chopped
3 celery stalks, chopped
1/2 cup shredded Cheddar cheese
2 scallions, sliced
1/4 cup bacon bits
What To Do:
Place potatoes in a soup pot and add enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until potatoes are fork-tender; drain and let cool. Place in a large bowl.
To make the dressing, in a small bowl, combine mayonnaise, sour cream, garlic powder, salt, and pepper; mix well. Add half the dressing to the potatoes and toss gently. Layer with eggs, celery, cheese, scallions, and bacon bits. Pour remaining dressing over salad. Refrigerate until ready to serve.
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