Loaded Potato Salad
A creamy and delicious loaded potato salad perfect for gatherings, enhancing every bite with bacon, cheese, and fresh green onions.
Ingredients
Main Ingredients
- 2 pounds baby potatoes Look for firm, smooth-skinned potatoes.
- 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
- 1 cup mayonnaise For a lighter option, substitute half with Greek yogurt.
- 1 cup diced cooked bacon For vegetarian option, use sautéed mushrooms.
- 1 cup shredded cheddar cheese Reserve some for garnishing.
- 1/2 cup sliced green onions Adds color and mild flavor.
- 1 tablespoon Dijon mustard
Instructions
Preparation
- Place the baby potatoes in a large pot of salted water. Bring to a boil and let simmer for about 15-20 minutes, or until fork-tender. Drain and cool before cutting into halves or quarters.
- In a spacious mixing bowl, combine sour cream, mayonnaise, Dijon mustard, salt, and pepper to form a rich dressing.
- Carefully add the cooled potatoes to the dressing mixture, gently stir to coat without mashing the potatoes.
- Fold in crispy bacon, cheddar cheese, and sliced green onions into the potato mixture.
Chilling and Serving
- Cover the salad with plastic wrap and refrigerate for at least an hour before serving.
- Give it one last stir before serving. The salad can be served cold or gently reheated.
Notes
Make sure potatoes are uniform in size and let the salad sit for at least an hour for best flavor. Avoid over-mixing to keep the potatoes intact.