Description
A rich, Southern-style potato salad featuring bacon, cheese, eggs, and a creamy dressing.
Ingredients
Scale
- 4 pounds Russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 4 hard-boiled eggs, chopped
- 1 cup shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh chives or green onion tops
- Salt and black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
- While potatoes cook, prepare the mix-ins: chop the eggs, celery, and onion. Cook the bacon until crisp, then crumble it.
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, and sweet pickle relish to create the dressing. Season the dressing with salt and pepper.
- Gently fold the slightly warm potatoes into the dressing mixture. Mix carefully to avoid mashing the potatoes completely.
- Add the chopped celery, red onion, chopped hard-boiled eggs, shredded cheddar cheese, and crumbled bacon to the potato mixture. Fold gently until all ingredients are combined.
- Stir in the fresh chives or green onion tops.
- Taste the salad and adjust salt and pepper as needed.
- Cover the bowl and chill the potato salad in the refrigerator for at least 2 hours before serving to allow the flavors to blend.
Notes
- For the best texture, do not overcook the potatoes; they should hold their shape after draining.
- You can prepare the dressing and chop all vegetables a day ahead of time.
- For a tangier flavor, use Dijon mustard instead of yellow mustard.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 90