Description
A delicious potato salad loaded with bacon, cheese, and green onions. Perfect for potlucks and can be made ahead of time for enhanced flavor.
Ingredients
Scale
- 2 pounds russet or Yukon Gold potatoes
- 8 slices bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Wash and cube potatoes into 1-inch pieces. Place in a large pot of cold, salted water.
- Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.
- Drain potatoes and spread them on a baking sheet to cool completely. This prevents a watery potato salad.
- In a large bowl, mix mayonnaise, sour cream, and Dijon mustard.
- Add cooled potatoes, three-quarters of the bacon, three-quarters of the green onions, and all of the cheese. Stir gently to combine.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour or overnight for best flavor.
- Before serving, top with remaining bacon and green onions.
Notes
- For best results, make this potato salad a day ahead to allow flavors to meld.
- You can substitute Greek yogurt for sour cream for a lighter version.
- This recipe is naturally gluten-free.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
Keywords: potato salad, bacon, make ahead, gluten-free, summer picnic, barbecue side dish
