Description
Enjoy a classic loaded potato salad with a creamy dressing, crispy bacon, and sharp cheddar cheese.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Chopped fresh chives, for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and let them cool completely.
- In a large bowl, combine the cooled potatoes, crumbled bacon, chopped celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
- Pour the dressing over the potato mixture and gently stir to coat.
- Fold in the shredded cheddar cheese.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with fresh chives before serving.
Notes
- For best results, make the potato salad ahead of time to allow the flavors to develop.
- Adjust the amount of mayonnaise and sour cream to your desired consistency.
- Try adding other toppings like sliced green onions or a sprinkle of paprika.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg