Potato Salad with Sour Cream and Scallions

Ingredients:

• 2 lb white new potatoes, quartered and cut into 3/4-inch chunks (or use red skinned and leave skins on)
• Coarse salt and ground pepper
• 3/4 cup reduced-fat sour cream (I’ve also used ½ cup greek yogurt and ¼ sour cream with great success)
• 1/4 cup light mayonnaise
• 1/2 cup thinly sliced scallions, plus more for garnish (optional)
• 4 bacon slices, cooked and crumbled, for garnish (optional)

Directions:
In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.