Description
A rich potato salad featuring bacon, cheese, and chives.
Ingredients
Scale
- 3 lbs potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1 cup shredded cheddar cheese
- 4 green onions, sliced
- 2 hard-boiled eggs, chopped
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, and vinegar until smooth.
- Add the cooled potatoes, crumbled bacon, celery, red onion, chopped eggs, and half of the shredded cheese and green onions to the dressing.
- Gently fold all ingredients together until evenly coated.
- Stir in the salt and pepper.
- Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, top with the remaining shredded cheese and green onions.
Notes
- For best flavor, let the salad chill for 4 hours or overnight.
- You can substitute Greek yogurt for some of the mayonnaise for a lighter version.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
- Cholesterol: 75
Keywords: potato salad, loaded potato salad, bacon, cheddar cheese, picnic side, summer salad