Red Potato Salad with Cheddar and Bacon
Creamy red potato salad loaded with bacon, sharp cheddar, and green onions.
Ingredients
Main Ingredients
- 3 lb red potatoes scrubbed and cubed
- 1 lb bacon cooked until crispy and crumbled
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cup sharp cheddar cheese shredded
- ½ cup green onions finely sliced
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Wash the red potatoes and cut them into even cubes, leaving the skins on.
- Boil the potatoes in salted water for about 10 to 15 minutes, until tender.
- Drain the potatoes well and let them cool for a bit.
- Cook the bacon in a skillet until crispy, then crumble it.
- Stir together the mayonnaise, sour cream, mustard, garlic powder, salt, and pepper in a large bowl.
- Add the cooled potatoes and mix gently to coat, then fold in the bacon, cheddar, and green onions.
- Refrigerate for at least an hour, then stir and serve.
Notes
Keep the salad cold and covered in the refrigerator for 3 to 4 days. Do not leave it out for more than two hours, or one hour in hot weather. Diced pickles or hard-boiled eggs make good additions. Nutrition is an estimate.