Description
A creamy and crunchy potato salad that combines all the beloved elements of a loaded baked potato, featuring crispy bacon, sharp cheddar cheese, and fresh green onions.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 1 cup of shredded Cheddar cheese
- 6 slices of cooked and crumbled bacon
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Place your scrubbed potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and cool, then chop into bite-sized cubes.
- Whip up the dressing: In a mixing bowl, combine sour cream, mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth and creamy.
- Combine everything: Gently fold the cooled potato pieces into the dressing bowl. Add shredded cheese, crumbled bacon, and chopped green onions. Stir gently to coat.
- Chill: Cover and refrigerate for at least 30 minutes before serving.
- Serve and enjoy: Serve in a beautiful bowl, garnished with extra green onions or bacon bits if desired.
Notes
Prepare the salad a day in advance for improved flavors. You can also customize with additional ingredients like jalapeños or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg