Recipes Ingredients Meat & Poultry Pork Recipes Potato Salad with Sour Cream and Scallions 3.1 (132) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 30 mins Servings: 4 While the rest of the meal is on the grill, toss together this cool steakhouse salad. Ingredients 2 pounds white new potatoes, quartered and cut into ¾-inch chunks Coarse salt and ground pepper ¾ cup reduced-fat sour cream ¼ cup light mayonnaise ½ cup thinly sliced scallions, plus more for garnish (optional) 4 slices bacon, 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. Variations The potato salad can also be served warm; instead of refrigerating at the end of step 2, proceed with step 3, and serve immediately. Rate it Print