Description
A delightful twist on classic potato salad, combining all the creamy, cheesy, and bacony flavors of a loaded baked potato into one irresistible side dish.
Ingredients
2 lbs baby red potatoes
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 cup cooked crispy bacon, crumbled
1/2 cup green onions, chopped
1/4 cup fresh chives, chopped
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Instructions
Step 1: In a large pot, add the baby red potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Step 2: Drain the potatoes and allow them to cool slightly. Cut them into bite-sized pieces, leaving the skin on for added texture.
Step 3: In a large mixing bowl, combine sour cream, mayonnaise, garlic powder, salt, and pepper. Mix until smooth and well combined.
Step 4: Gently fold the chopped potatoes into the dressing until they are evenly coated.
Step 5: Add in the crumbled bacon, shredded cheddar cheese, chopped green onions, and chives. Stir gently to combine all ingredients.
Step 6: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for at least 2 hours or overnight.
Step 7: Before serving, give the salad a good stir. Garnish with additional bacon bits, cheese, or sliced cherry tomatoes if desired, then serve cold.
Notes
For a tangier flavor, add a tablespoon of apple cider vinegar to the dressing. For a healthier twist, swap half the sour cream for plain Greek yogurt. This salad is best made ahead of time to allow the flavors to deepen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook (after boiling potatoes)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
