3 pounds baby potatoes, halved or quartered if large
1 tablespoon kosher salt
1/2 cup Cheez Whiz
1/2 cup sour cream
3 ribs celery, thinly sliced
2 scallions, thinly sliced, white bottoms and green tops kept separate
1/4 teaspoon black pepper
6 strips bacon, cooked and crumbled
Place the potatoes in a medium saucepan or pot. Add enough water to cover the potatoes by 1 inch and add the salt. Bring to a boil over high heat, then reduce the heat to medium-high and simmer until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
Meanwhile, combine the Cheez Whiz, sour cream, celery, white bottoms of the scallions, and black pepper in a large bowl.
When the potatoes are ready, drain and run under cold water to cool completely. Once cooled, drain off as much water as possible.
Add the potatoes to the bowl of dressing and toss to coat. Transfer to a serving dish or bowl. Garnish with the green tops of the scallions and crumbled bacon just before serving.
Recipe Notes
- Make ahead: The potato salad can be made up to a day in advance and stored in an airtight container in the refrigerator. Wait until just before serving to top with the bacon and scallion greens.
- Storage: The leftover salad can be stored in an airtight container in the refrigerator for up to 5 days.