Description
A creamy and indulgent Loaded Potato Salad, perfect for barbecues and gatherings. It combines crispy bacon, melted cheddar cheese, and tender potatoes with a tangy dressing.
Ingredients
- 4 large russet or Yukon Gold potatoes
- 2 cups sour cream or Greek yogurt
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 8 slices crispy bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
1. Peel and cut potatoes into bite-sized chunks, then boil in salted water until fork-tender, about 10-12 minutes.
2. Drain the potatoes and let them cool completely.
3. In a mixing bowl, combine sour cream, mayonnaise, and Dijon mustard. Whisk until smooth and well incorporated.
4. Adjust seasoning with salt and black pepper as desired.
5. In a large bowl, gently toss cooled potatoes with dressing, crumbled bacon, shredded cheddar cheese, and chopped green onions.
6. Cover and refrigerate for at least an hour or overnight for best flavor.
7. When ready to serve, stir gently and enjoy.
Notes
For a lighter option, substitute Greek yogurt for sour cream.
You can use turkey bacon or plant-based alternatives for a healthier twist.
Feel free to add more vegetables, like celery or bell peppers, for added nutrition.
- Prep Time: 15
- Cook Time: 12
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 30