Description
This recipe delivers a rich, creamy potato salad packed with bacon, cheddar cheese, sour cream, and fresh chives, mimicking the flavors of a loaded baked potato.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/2 cup chopped fresh chives or green onion tops
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are fork-tender, about 12 to 15 minutes. Drain well and let the potatoes cool slightly, about 15 minutes.
- While potatoes cool, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and pepper in a large bowl to make the dressing.
- Gently fold the slightly warm potatoes into the dressing until they are coated. The slight warmth helps the potatoes absorb the dressing flavor.
- Add the crumbled bacon, shredded cheddar cheese, chopped celery, and chopped red onion to the potato mixture. Fold gently to combine all ingredients without mashing the potatoes.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, stir the salad gently and garnish generously with the chopped fresh chives or green onion tops.
Notes
- For the best texture, do not overcook the potatoes; they should hold their shape after boiling.
- You can prepare the bacon and chop all vegetables a day ahead of time. Store them separately in the refrigerator.
- If you prefer a tangier dressing, substitute plain Greek yogurt for half of the sour cream.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 35
- Saturated Fat: 9
- Unsaturated Fat: 26
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 3
- Protein: 10
- Cholesterol: 45