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.
Ingredients
- Potatoes: Russet or Yukon Gold potatoes
- Sour Cream and Mayonnaise: These tangy and creamy ingredients combine to form the dressing
- Dijon Mustard: A touch of Dijon adds a zesty kick
- Bacon: Crispy, salty bacon bits
- Cheddar Cheese: Shredded sharp cheddar cheese
- Green Onions: Chopped green onions or chives
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
Prevent Mushy Potatoes: Be careful not to overcook the potatoes.
Adjust for Dietary Needs: Use gluten-free mayonnaise and dairy-free cheese alternatives.
Flavor Boosters: Add a sprinkle of paprika, garlic powder, or dried herbs.
Presentation Matters: Garnish your Loaded Potato Salad with extra toppings.
- Prep Time: 15
- Cook Time: 12
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 3
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 8
- Protein: undefined
- Cholesterol: 30