Description
A delicious and creamy loaded potato salad packed with bacon, cheese, and sour cream, perfect for summer gatherings and potlucks.
Ingredients
Scale
- 4 lbs potatoes (Russet or Yukon Gold)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 tbsp dijon mustard
- Salt and pepper to taste
Instructions
- Wash and cube potatoes into 1-inch pieces
- Boil potatoes until fork-tender, about 15-20 minutes
- Drain and let cool slightly
- Mix mayonnaise, sour cream, mustard, salt, and pepper
- Fold dressing into potatoes gently
- Top with bacon, cheese, and green onions
Notes
- Use waxy potatoes for best results
- Can be made ahead and refrigerated
- For best flavor, serve at room temperature
- Store in an airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
Keywords: summer side dish, picnic recipe, barbecue side, potato salad
