Loaded Baked Potato Salad with Bacon and Dijon
Tender potatoes tossed with bacon, sharp cheddar, green onions, and a creamy sour cream and Dijon dressing.
Ingredients
Main Ingredients
- 4 large potatoes Russet or Yukon Gold
- 4 slices bacon cooked until crispy
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream Greek yogurt works too
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- ¼ cup green onions, chopped
- salt and pepper to taste
Instructions
Cooking
- Cut the potatoes into bite sized pieces, place them in a pot of salted water, and bring to a boil. Cook for about 10 to 15 minutes, until fork tender, then drain and cool.
- While the potatoes cook, fry the bacon until crispy, drain on paper towels, and crumble.
- Whisk the sour cream, mayonnaise, Dijon mustard, salt, and pepper together in a large bowl.
- Add the cooled potatoes, then stir in the cheddar, bacon, and green onions. Fold gently.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Nutrition is an estimate for 1 of 6 servings. Prep time includes the 1 hour chill. Keep refrigerated and do not leave out for more than two hours.