Description
This Loaded Potato Salad is a creamy, savory side dish featuring tender Yukon Gold or red potatoes mixed with sour cream, mayonnaise, and tangy Dijon mustard. Enhanced with sharp cheddar cheese, crispy bacon, green onions, and fresh chives, it’s a perfect crowd-pleaser for picnics, barbecues, and summer gatherings.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or red potatoes, cut into bite-sized chunks
Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Add-ins
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Cook the potatoes: Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water, then bring it to a boil. Cook the potatoes for 10 to 12 minutes, or until they are fork-tender. Drain the potatoes well and let them cool slightly before mixing.
- Prepare the dressing and combine: In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy. Add the cooled potatoes to the dressing and gently stir to evenly coat all the pieces without breaking them apart.
- Add cheese, bacon, and herbs: Fold in the shredded cheddar cheese, crumbled cooked bacon, chopped green onions, and fresh chives if using. Mix gently to combine all ingredients thoroughly.
- Chill before serving: Cover the potato salad and refrigerate it for at least one hour to allow the flavors to meld. Just before serving, give it a final gentle stir to refresh the salad.
Notes
- Add chopped dill pickles or a splash of pickle juice for extra tanginess.
- Use Greek yogurt in place of sour cream for a lighter version.
- This potato salad is best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
