Line a rimmed baking sheet with aluminum foil. This step will make cleanup much easier. Place a wire rack in the baking sheet.
Place the bacon on the wire rack ensuring the slices don't overlap.
Place the baking sheet in the oven and cook for 15-20 minutes or until the bacon is golden brown and crispy. While the bacon is in the oven, start cooking the potatoes.
Carefully remove the bacon from the oven and transfer it to a plate lined with paper towels to absorb any excess grease.
Once done, chop the bacon into small pieces.
Potatoes
Cut the potatoes into bite-size pieces, leaving the skins on. Place them in a large pot, add enough water to cover them, and add salt to the water. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer. Cook the potatoes for 8-12 minutes or until they are fork-tender.
Drain the potatoes in a colander and rinse with cold water for a few minutes to cool them down.
Potato Salad
Thinly slice the green onion using the white and light green parts.
Mix the mayonnaise, sour cream, salt, and pepper in a large bowl until well combined.
Add the warm potatoes to the mayonnaise and sour cream mixture, stirring to coat them evenly. Then, fold the green onions, bacon, and shredded cheese until well mixed.
Garnish with a few pieces of bacon on top. Cover the salad and chill until ready to serve.
Notes
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the brand of the ingredients used. It does not include the nutrition for any substitutions.2. Be sure to check out the Key Ingredients and the Recipe Tips and Notes sections in the post for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.