Description
A twist on classic potato salad, combining the flavors of a baked potato with crispy bacon, rich cheese, and fresh green onions.
Ingredients
Scale
- 2 lbs baby gold or red potatoes, cut into chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked crisp and crumbled
- 1/4 cup chopped green onions
- Salt and black pepper, to taste
- Optional: chopped chives or parsley for garnish
Instructions
- Boil potato chunks in salted water until fork-tender, about 10-12 minutes. Drain and cool slightly.
- In a large bowl, mix sour cream, mayonnaise, salt, and pepper.
- Gently fold in cooled potatoes, most of the cheese, bacon, and green onions.
- Refrigerate at least 1 hour before serving to blend flavors.
- Top with remaining cheese, bacon, and green onions before serving.
Notes
For extra flavor, consider adding shredded cheese into the dressing or a pinch of cayenne pepper for spice. Chill properly to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: potato salad, loaded baked potato, side dish, barbecue, easy recipe, party food