Red Potato Salad with Bacon and Green Onions

Ingredients:

• 1.2 kg red potatoes, cut into 2 cm cubes.
• 450 g bacon, chopped
• 1 cup sour cream
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 piece (220 g) sharp cheddar, cut into 1 cm cubes.
• 3 green onions, thinly sliced, white parts separated from green parts

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are tender when pierced with a fork, 6-7 minutes. Drain and cool completely, about 30 minutes.
2. Meanwhile, in a medium skillet over medium-high heat, cook the bacon until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons of the bacon to a small bowl and set aside for topping.
3. In a large bowl, combine sour cream, mayonnaise, and vinegar. Add the cooled potatoes, cheddar, white part of the green onion, remaining bacon, 1.5 teaspoons of salt, and a pinch of freshly ground black pepper. Transfer to a serving platter and top with green onions and the remaining 2 tablespoons of bacon. Refrigerate the salad for about 30 minutes before serving.