Description
This loaded potato salad recipe features a creamy base with bold add-ins like bacon, cheese, and jalapeños, perfect for a comforting and satisfying side dish.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1-2 jalapeños, seeded and minced (optional)
Instructions
- Boil the diced potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain well and let cool slightly.
- While the potatoes cool, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, salt, and pepper in a large bowl.
- Gently fold the cooled potatoes into the dressing.
- Add the crumbled bacon, shredded cheddar cheese, green onions, and minced jalapeños (if using) to the potato mixture.
- Stir until all ingredients are well combined.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For extra flavor, roast the potatoes instead of boiling them.
- Adjust the amount of jalapeños to your preferred spice level.
- You can prepare this salad a day ahead for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg