Ingredients

Ingredients

1 1/2 lb. baby gold creamer potatoes, halved
1 tbsp. plus 1 1/4 tsp. kosher salt, divided
6 oz. extra-thick cut bacon, cut into 1/2" pieces
1/2 c. sour cream
1/4 c. mayonnaise 
2 tbsp. apple cider vinegar
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
3 scallions, sliced, green parts from 1 scallion reserved
2 cloves garlic, chopped
1/4 c. chopped fresh parsley, divided 
3/4 c. shredded cheddar

Directions

Directions

Step 1
In a large pot, cover potatoes with cold water and add 1 tablespoon salt. Bring to a boil and cook until potatoes are easily pierced with a paring knife, 13 to 15 minutes. Drain and return to pot; season with 1/4 teaspoon salt. 
Step 2
Meanwhile, in a medium skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, 7 to 9 minutes. Transfer to a paper towel-lined plate. 
Step 3
In a large bowl, whisk sour cream, mayonnaise, vinegar, black pepper, paprika, and remaining 1 teaspoon salt until smooth. Add warm potatoes, bacon, scallions, garlic, and 2 tablespoons parsley. Fold until well combined and coated. Add cheese and fold again to combine. Garnish with reserved green scallion parts and remaining parsley. 
Step 4
Make Ahead: Potato salad can be made 4 hours ahead. Cover bowl with plastic and store at room temperature, or transfer to a resealable container and chill up to 5 days.