Description
A creamy and crunchy loaded potato salad with crispy bacon and cheddar cheese, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Red Potatoes
- 6 slices Bacon
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 cup Cheddar Cheese
- 1/2 cup Green Onions
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Mustard
- Salt and Black Pepper to taste
Instructions
- Cook the potatoes in a large pot of water until tender, about 15-20 minutes. Drain and let cool before cutting into bite-sized pieces.
- Crisp the bacon in a frying pan over medium heat, then crumble into small bits.
- In a mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, and mustard. Whisk until smooth.
- Toss the cooled potatoes gently with the bacon, cheddar cheese, and green onions in a mixing bowl.
- Pour the dressing over the potato mixture and stir to combine without mashing the potatoes.
- Taste and adjust the seasoning as needed.
- Cover and refrigerate for at least an hour before serving.
Notes
Make ahead for better flavor. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg