Instructions
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Wash and cube red potatoes and bring to boil in well salted water. Let boil 10 minutes or until firm fork tender
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Drain potatoes and move to large mixing bowl. Add in 1 1/2 cups of sour cream and all other ingredients and mix well to combine
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Cover tightly with foil or plastic wrap and refrigerate for at least 3 hours or overnight if possible
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When ready to serve, add in the remaining 1/4 cup of sour cream and garnish with extra cheese, bacon and green onions if desired. Serve immediately and enjoy!
Notes
Adding the ingredients to the warm potatoes will cause the flavors to really open up but also for the potatoes to soak up the sour cream and mayo. If you find your potato salad could be creamier because of this, add in the last 1/4 cup of sour cream before serving.
