Bacon Cheddar Potato Side (Printable Format)
A creamy potato salad loaded with all the flavors of a loaded baked potato - crispy bacon, cheddar cheese, and green onions in a tangy sour cream dressing.
# What You'll Gather:
→ For the Potato Salad
01 -
2 lbs russet or Yukon Gold potatoes, peeled & cubed
02 -
6 slices bacon, cooked & crumbled
03 -
1 cup shredded cheddar cheese
04 -
1/2 cup green onions, sliced
05 -
1/2 cup sour cream
06 -
1/2 cup mayonnaise
07 -
1 tbsp Dijon mustard
08 -
1 tbsp apple cider vinegar (or lemon juice)
09 -
1/2 tsp garlic powder
10 -
1/2 tsp onion powder
11 -
Salt & black pepper, to taste
# Step-by-Step Instructions:
01 -
Peel and cut the potatoes into 1-inch cubes. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain and let cool slightly.
02 -
In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper.
03 -
Add the slightly cooled potatoes to the dressing and toss gently to coat. Fold in the bacon, shredded cheese, and green onions.
04 -
Cover and refrigerate for at least 1 hour for best flavor. Serve cold and enjoy!
# Important Tips:
01 -
Make It Lighter: Use Greek yogurt instead of sour cream.
02 -
Extra Crunch: Add chopped celery or red onions.
03 -
Storage: Keep in an airtight container in the fridge for up to 3 days.