Description
A creamy, crunchy potato salad loaded with bacon, cheddar cheese, and a tangy dressing, perfect for summer BBQs and gatherings.
Ingredients
Scale
- 2 pounds (900g) Yukon Gold or red potatoes
- 6 slices of bacon
- 1 cup (100g) shredded sharp cheddar cheese
- 3 green onions, chopped
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) mayonnaise
- 1 tablespoon (15ml) Dijon mustard
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Wash and cut the potatoes into bite-sized pieces. Add them to a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until fork-tender. Drain and let them cool.
- While the potatoes cool, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.
- In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, paprika, and salt and pepper to taste.
- Add the cooled potatoes to the dressing. Gently mix to coat, then fold in the bacon, shredded cheddar cheese, and chopped green onions.
- Cover the salad and refrigerate for at least 1 hour to let the flavors develop. Before serving, taste and adjust seasoning as needed.
Notes
Be careful not to overcook the potatoes—they should hold their shape when mixed. If the salad looks dry after chilling, add a spoonful of sour cream or mayo to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 12
Keywords: potato salad, loaded potato salad, summer BBQ, side dish, creamy potato salad