Loaded Potato Salad with Bacon and Cheddar
Red potatoes tossed with crispy bacon, sharp cheddar, green onions, and a creamy mayonnaise and sour cream dressing.
Ingredients
Main Ingredients
- 3 lb red potatoes scrubbed and cut into 3/4 inch cubes
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cup shredded sharp cheddar cheese
- 1 lb bacon cooked crisp and crumbled
- ½ cup green onions thinly sliced
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Scrub the potatoes and cut them into even cubes about 3/4 inch wide.
- Cover the potatoes with cold water, bring to a boil, then simmer for 15 to 20 minutes until tender but still holding their shape.
- Drain the potatoes and let them cool for at least 10 minutes.
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Stir the mayonnaise, sour cream, mustard, garlic powder, salt, and pepper together until smooth.
- Gently fold the cooled potatoes with the bacon, cheddar, and green onions, then pour the dressing over and mix until coated.
- Cover and refrigerate for at least 2 hours before serving.
Notes
Serve cold and keep refrigerated. Do not leave the salad out for more than 2 hours, or 1 hour above 90 degrees F. Leave out the bacon for a vegetarian version. Nutrition is an estimate.