Description
A creamy, savory potato salad that captures the flavors of a classic loaded baked potato, featuring bacon, cheddar cheese, and a sour cream dressing.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 1 cup cooked bacon, crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh chives or green onion tops, sliced for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 10 to 15 minutes. Drain the potatoes well and let them cool for 15 minutes.
- While the potatoes cool, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, salt, and pepper in a large bowl to make the dressing.
- Gently fold the cooled potatoes, crumbled bacon, shredded cheddar cheese, red onion, and chopped hard-boiled eggs into the dressing until everything is evenly coated.
- Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, taste and adjust seasoning if needed. Garnish generously with sliced chives or green onion tops.
Notes
- Bake the potatoes whole, cool, peel, and cube them if you prefer a slightly drier texture that absorbs more dressing.
- You can prepare the bacon and chop the vegetables a day ahead of time.
- For a tangier flavor, substitute some of the sour cream with plain Greek yogurt.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 35
- Saturated Fat: 9
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
- Cholesterol: 110