Description
A creamy, cold potato salad that captures all the flavors of a fully loaded baked potato, featuring bacon, cheddar cheese, and chives.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk or buttermilk
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped green onions or chives
- 2 hard-boiled eggs, chopped (optional)
- Salt and black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are fork-tender, about 10 to 15 minutes. Drain well and let the potatoes cool slightly.
- While potatoes cool, mix the mayonnaise, sour cream, milk, Dijon mustard, onion powder, and garlic powder in a large bowl. Whisk until smooth.
- Add the slightly warm potatoes to the dressing mixture. Gently fold them in to coat.
- Stir in the crumbled bacon, shredded cheddar cheese, chopped green onions or chives, and chopped hard-boiled eggs, if using.
- Season generously with salt and pepper. Taste and adjust seasonings as needed.
- Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to blend.
Notes
- For the best texture, do not overcook the potatoes; they should hold their shape when mixed.
- Cook the bacon until very crisp; this prevents it from becoming limp in the salad.
- You can prepare the dressing and cook the bacon a day ahead of time.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
- Cholesterol: 55