With cheddar cheese, bacon, scallions, and sour cream in every bite, Bacon Cheddar Potato Salad is summer barbecue comfort food at its best.
Clean potatoes (don't peel) and place in a large pot with enough water to cover by 1-2 inches. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat and simmer for 10 - 15 minutes, until potatoes just start to become tender in the center when pierced with a knife or skewer.
Remove from heat, drain potatoes into a colander, and return the potatoes, in the colander, to the pot. Cover colander with a kitchen towel and the pot's lid, and let the residual heat steam the potatoes for 15-20 minutes. Remove lid and towel and let potatoes stand at room temperature until cool enough to handle.*
*If there's any trick to making potato salad, it's determining the right amount of time to cook the potatoes. Too long of a boil and the potatoes will break up upon assembly. Too short, and your guests will crunch on undercooked interiors, which ruins the potato salad party just as much as a mushy spud.
Over the years, I've found Ina Garten's technique for cooking potatoes to be pretty consistent in its results. For even cooking, choose smaller potatoes from the bin that are roughly the same size. Boiling times will vary. Large potatoes can take up to 25 minutes on a gentle simmer before their centers start to become tender.