Description
Loaded Potato Salad is a beloved side dish that’s a staple at picnics, barbecues, and potlucks. This creamy, indulgent take on the classic potato salad is packed with all the good stuff – crispy bacon, melty cheddar cheese, and tangy sour cream. It’s a crowd-pleasing dish that’s sure to satisfy even the heartiest of appetites.
Ingredients
- 4 cup diced potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounce crispy bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
1. Boil the Potatoes: Start by peeling and dicing the potatoes into bite-sized chunks. Boil them in salted water until fork-tender, about 10-12 minutes. Drain the potatoes and let them cool completely before assembling the salad.
2. Mix the Dressing: In a separate bowl, whisk together the sour cream, mayonnaise, Dijon mustard, salt, and pepper to create the creamy dressing.
3. Combine the Ingredients: In a large bowl, gently fold the cooled potatoes into the dressing. Then, stir in the crumbled bacon, shredded cheddar cheese, and chopped green onions until everything is evenly distributed.
4. Chill and Serve: Cover the Loaded Potato Salad and refrigerate it for at least 1 hour (or up to 24 hours) to allow the flavors to meld. When ready to serve, give it a gentle stir and enjoy!
Notes
For a healthier twist, you can swap out the mayonnaise for avocado oil mayonnaise or use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 40 milligrams