This delicious salad is hearty enough to be a meal in itself. Consider many of the ingredients to be suggestions: add or subtract bacon, peppers, and mustard to your taste. It’s really important only to maintain the volume of potatoes, mayo, and sour cream. Used, with changes, from The Kitchn.

 Ingredients:

3 pounds red or Yukon Gold potatoes

2 3/4 teaspoons kosher salt, divided, plus more as needed

4 slices thick-cut bacon (about 5 ounces), cut into 1/4-inch pieces

3/4 cup mayonnaise

3/4 cup sour cream (or Greek yogurt)

1 (1-ounce) packet ranch seasoning (about 3 Tablespoons)

1 Tablespoon yellow mustard

2 teaspoons minced canned chipotle peppers in adobo, plus more as needed

1/2 teaspoon freshly ground black pepper

2 medium stalks celery, diced

3 medium scallions, thinly sliced

5 ounces shredded cheddar cheese (about 1 1/4 cups)

 Instructions:

Cut potatoes into 3/4-inch chunks (peel first, if you want). Place the potatoes and 2 teaspoons of the salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to simmer, and cook until the potatoes are fork-tender, 8 to 10 minutes.

Meanwhile, cook chopped bacon pieces in a skillet over medium heat until crisp and browned, 6 to 8 minutes. Using a slotted spoon, put the bacon on a paper towel-lined plate. Place 1 tablespoon of the melted bacon fat into a large bowl; you won’t be using the rest of the fat, so discard or save for other dishes.

Drain the cooked potatoes in a colander. Let the potatoes come to room temperature.

Whisk mayonnaise, sour cream, ranch seasoning, yellow mustard, minced peppers in adobo, black pepper, and the remaining 3/4 teaspoon salt into the reserved bacon fat.

Reserve 1 tablespoon green scallion parts and 1/4 cup of the shredded cheese for garnish.

Add cooled potatoes to the bacon fat, then the scallions, shredded cheese, and celery. Fold to combine.

Top with the reserved scallions and cheese; serve.