Potato Salad with Sour Cream and Scallions

• 2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
• Coarse salt and fresh ground pepper
• 3/4 cup reduced-fat sour cream
• 1/4 cup light mayonnaise
• 1/2 cup thinly sliced scallions, plus more for garnish (optional)
• 4 slices bacon, cooked and crumbled, for garnish (optional)

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

white new potatoes, salt, sour cream, light mayonnaise, scallions, bacon

Taken from www.epicurious.com/recipes/food/views/potato-salad-with-sour-cream-and-scallions-383236 (may not work)