Description
Experience the perfect blend of tender potatoes, crispy bacon, and creamy dressing in a delightful loaded potato salad. Perfect for any gathering!
Ingredients
Scale
- 3 pounds Russet potatoes (uncooked), or baked potatoes
- 1 ½ cups sour cream, or plain Greek yogurt
- ½ cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup crumbled bacon (about 8 slices cooked)
- 2–3 green onions, thinly sliced
- 4 ounces cheddar cheese, shredded (about 1 cup)
Instructions
- Scrub the potatoes and peel if desired. Dice them into bite-sized cubes. Place in a pot and cover with cold water by about an inch. Bring to a boil, then reduce heat slightly and cook for 10 to 15 minutes until fork-tender. Drain and let cool slightly.
- In a large bowl, combine the cooked potatoes, crumbled bacon, sliced green onions, and shredded cheddar cheese.
- In a separate bowl, whisk together sour cream, mayonnaise, vinegar, salt, and pepper until smooth. Pour the dressing over the potato mixture.
- Gently stir until evenly coated. Serve immediately or chill before serving.
Notes
- For best texture, use a mix of Russet and Yukon Gold potatoes.
- Ensure potatoes are thoroughly drained to prevent a watery salad.
- Adjust seasoning after mixing to suit taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 40 mg
Keywords: creamy loaded potato salad with bacon, potato salad, bacon, summer recipes