Description

This Loaded Potato Salad is a creamy, flavorful side dish perfect for BBQs, potlucks, or summer picnics. Tender diced red or Yukon gold potatoes are combined with crispy bacon, sharp cheddar cheese, and a tangy dressing made from sour cream, mayonnaise, and Dijon mustard. Garnished with fresh green onions or parsley, this salad offers a delicious twist on a classic favorite.

Ingredients

Scale

Potatoes

2 pounds red or Yukon gold potatoes, diced

Bacon and Cheese

6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Dressing

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped green onions
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste

Garnish (Optional)

Extra green onions or chopped parsley

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Instructions

Boil the Potatoes: Place the diced potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat and cook until tender when pierced with a fork, about 10-12 minutes. Drain the potatoes and let them cool slightly to avoid melting the dressing later.
Prepare the Dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined. This creamy dressing will coat the potatoes and other ingredients.
Combine Ingredients: Add the cooled potatoes, crumbled bacon, shredded cheddar cheese, and chopped green onions to the dressing bowl. Gently fold all ingredients together to ensure everything is evenly coated without breaking up the potatoes.
Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes. Chilling allows the flavors to meld perfectly. Before serving, garnish with extra green onions or chopped parsley if desired for added freshness and color.

Notes

For a lighter version, substitute Greek yogurt for sour cream or reduce the mayonnaise.
You can add diced celery or pickles for extra crunch.
This salad is perfect for BBQs and potlucks.
It can be made a few hours ahead of time to enhance the flavor.