Description
This Loaded Potato Salad is a creamy and flavorful dish featuring tender baby potatoes, rich sour cream, and mayonnaise, topped with crispy bacon, sharp cheddar cheese, and fresh green onions. Ideal for barbecues and gatherings, it’s a guaranteed crowd-pleaser!
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: 1/4 cup of chopped fresh parsley for garnish
Instructions
- Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris.
- Place the cleaned potatoes in a large pot and cover them 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 the heat to medium-low and let the potatoes simmer for about 15-20 minutes until fork-tender.
- Check for doneness by inserting a fork into a potato. If it slides in easily, they’re ready. If not, give them a few more minutes.
- Drain the potatoes in a colander and let them cool for about 10-15 minutes.
- In a large mixing bowl, combine the sour cream and mayonnaise.
- Add the Dijon mustard and apple cider vinegar to the bowl, then season with salt and pepper to taste.
- Mix everything together until well combined.
- Once the potatoes have cooled enough to handle, cut them in half or quarters.
- Add the cut potatoes to the bowl with the dressing and gently fold them in.
- Add the shredded cheddar cheese, crumbled bacon, and chopped green onions, folding everything together until well coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to chill.
- Before serving, give the potato salad a good stir and adjust the seasoning if necessary.
- Optionally, sprinkle chopped fresh parsley on top for garnish.
- Serve in a large bowl or on a platter and enjoy!
Notes
- For best flavor, let the potato salad chill for a few hours or overnight.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Stir before serving and add extra sour cream or mayonnaise if needed.
- The dressing may not hold up well after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes