Description
This Loaded Potato Salad features tender baby potatoes mixed with creamy dressing, crispy bacon, and sharp cheddar cheese, making it a delicious side dish for any gathering. Perfect for potlucks and barbecues, it’s a crowd-pleaser that can be customized with additional toppings.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1 cup of sour cream
- 1/2 cup of mayonnaise
- 1 cup of shredded cheddar cheese
- 1/2 cup of cooked and crumbled bacon
- 1/4 cup of chopped green onions
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
- Optional: additional toppings like diced tomatoes or hard-boiled eggs
Instructions
- Wash the baby potatoes thoroughly under cold running water, scrubbing with a vegetable brush to remove dirt.
- Place the cleaned potatoes in a large pot and cover with cold water, ensuring the water level is about an inch above the potatoes.
- Add a generous pinch of salt to the water.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes until fork-tender.
- Check for doneness by poking a potato with a fork. If it slides in easily, they’re ready. If not, simmer a few more minutes.
- Drain the potatoes in a colander and let cool for 10-15 minutes.
- In a large mixing bowl, combine sour cream and mayonnaise.
- Add Dijon mustard and apple cider vinegar, stirring until well combined.
- Season with salt and pepper to taste, starting with about 1/2 teaspoon of each.
- Once cooled, cut the potatoes in half or quarters for bite-sized pieces.
- Add the cut potatoes to the dressing and gently fold to coat without mashing.
- Stir in shredded cheddar cheese, crumbled bacon, and chopped green onions, folding gently until evenly distributed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld.
- If made ahead, the salad can be stored in the fridge for up to 2 days. Stir before serving.
- Remove from the fridge and stir in a splash of milk or additional sour cream if the salad is too thick.
- Taste and adjust seasoning if necessary.
- Transfer to a serving dish and garnish with extra crumbled bacon, shredded cheese, and chopped green onions if desired.
- Serve chilled or at room temperature.
Notes
- For variations, consider adding diced tomatoes or hard-boiled eggs for extra flavor and texture.
- Substitute Greek yogurt for sour cream or use light mayonnaise for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes