Description
This Loaded Potato Salad is a creamy and flavorful side dish perfect for any gathering. With tender baby potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing, it’s a crowd-pleaser.
Ingredients
Scale
Potato Salad:
- 2 pounds baby potatoes, halved
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
Add-Ins:
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Cook Potatoes: Boil halved baby potatoes until fork-tender, about 12–15 minutes. Drain and cool slightly.
- Prepare Dressing: Whisk together sour cream, mayonnaise, and Dijon mustard until smooth.
- Combine Ingredients: Toss warm potatoes with dressing. Fold in cheese, bacon, green onions, and parsley. Season with salt and pepper.
- Chill: Refrigerate for at least 1 hour to let flavors meld. Serve cold or at room temperature.
Notes
- For added texture, roast the potatoes instead of boiling.
- Substitute Greek yogurt for a lighter option.
- Enhance with chopped pickles or pickle juice for a tangy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
