Description
A creamy and indulgent baked potato salad with crispy bacon, sharp cheddar, and fresh green onions, perfect for summer picnics or potlucks.
Ingredients
Scale
- 2 pounds (900g) russet potatoes
- 6 slices crispy bacon
- 1 cup (100g) sharp cheddar cheese
- 3 stalks green onions
- ½ cup (120ml) mayonnaise
- ¼ cup (60ml) sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the russet potatoes for 45-60 minutes until fork-tender.
- Cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes.
- Cool and dice the potatoes into fluffy but firm chunks.
- Add shredded cheddar cheese and sliced green onions to the potatoes.
- Prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Combine the dressing with the potato mixture and toss gently.
- Fold in the crispy bacon pieces.
- Chill for at least 30 minutes before serving.
Notes
For maximum crunch, add bacon just before serving. Can be made a day in advance without the bacon.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg