Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed into 1-inch pieces
  • 1 tsp kosher salt
  • ½ tsp granulated sugar
  • 1 cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 6 oz thick-cut bacon, cooked crisp and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 3 stalks green onions, thinly sliced
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add the boiling salt.
  2. Bring to a boil, then reduce to a simmer for 10–12 minutes until the potatoes are fork-tender but not crumbling.
  3. Drain the potatoes in a colander and let them steam-dry for 5 minutes. While still warm, sprinkle with sugar and a pinch of salt.
  4. In a large bowl, combine the sour cream, mayonnaise, lemon juice, garlic powder, smoked paprika, salt, and pepper. Whisk vigorously until the mixture is velvety smooth.
  5. Add the warm potatoes to the dressing and gently fold in the chopped bacon, shredded cheddar, green onions, and parsley using a spatula.
  6. Refrigerate the salad for 2 hours to allow the flavors to meld and the emulsion to set.