Loaded Potato Salad
Potato salad is a timeless classic that never goes out of style, and this loaded version takes it to the next level! Creamy, flavorful, and packed with delicious toppings, it’s perfect for picnics, barbecues, or just a hearty side dish.
Servings 6
Calories 320kcal
Cost $10-$12
Ingredients
- 3 pounds red or Yukon gold potatoes diced
- 6 slices bacon cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 4 green onions sliced
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but still firm, about 15 minutes. Drain and let cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes to the dressing and gently toss to coat evenly.
- Fold in crumbled bacon, shredded cheddar cheese, and sliced green onions. Mix gently to combine.
- Chill the potato salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Garnish with extra green onions or parsley if desired, then serve and enjoy!
Notes
- Use waxy potatoes like red or Yukon gold for a creamy but firm texture.
- Don’t overcook potatoes; they should hold their shape well.
- Prepare the salad a few hours ahead to let flavors blend perfectly.
- Customize by adding chopped celery or pickles for crunch.