Description
Creamy loaded potato salad brings classic comfort straight from grandma’s kitchen to modern tables. Crispy bacon, sharp cheddar, and green onions mingle with tangy sour cream, creating a crowd-pleasing side dish you’ll crave at every summer gathering.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) russet or Yukon Gold potatoes, peeled & cubed
- 6 slices bacon, cooked & crumbled
- 1 cup (240 milliliters) shredded cheddar cheese
- ½ cup (120 milliliters) green onions, sliced
Creamy Base:
- ½ cup (120 milliliters) sour cream
- ½ cup (120 milliliters) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar (or lemon juice)
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & black pepper, to taste
Instructions
- Meticulously dice potatoes into uniform 1-inch cubes after peeling, ensuring consistent size for even cooking.
- Transfer potato chunks into a spacious pot, generously seasoning the water with salt to enhance flavor profile.
- Submerge potatoes completely in cold water, positioning them to allow uniform heat distribution.
- Ignite burner and bring liquid to a rolling boil, maintaining vigorous bubbling throughout cooking process.
- Reduce heat slightly and allow potatoes to simmer, gently testing tenderness with a sharp fork after approximately 18 minutes.
- Once potatoes yield easily when pierced but maintain structural integrity, immediately remove from heat.
- Carefully drain potatoes using a colander, allowing excess moisture to escape completely.
- Spread cooked potato cubes on a clean surface, permitting natural cooling and preventing further cooking from residual heat.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and flavor in your potato salad.
- Cut potatoes into uniform 1-inch cubes to ensure even cooking and a consistent bite in every spoonful.
- Salt the water generously before boiling to help season the potatoes from the inside out, creating a more flavorful base.
- Test potato doneness by gently piercing with a fork; they should be tender but not falling apart, which prevents a mushy final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg