Description
This Loaded Potato Salad is a creamy, flavorful dish that combines tender yellow potatoes with tangy sour cream, crispy bacon, melty cheddar cheese, and fresh herbs. Perfect for picnics, barbecues, or as a flavorful side dish, this recipe is easy to make and sure to be a hit.
Ingredients
Units
Scale
- 3 lbs yellow baby potatoes, washed and diced into bite-size pieces
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 8 slices cooked bacon, chopped or crumbled
- 3 Tbsp chives, fresh chopped
- 2 Tbsp parsley, fresh chopped (for garnish)
Instructions
- Cook Potatoes: Add potatoes to a large pot of salted boiling water over medium-high heat, reduce to a simmer and cook until tender, about 10 minutes.
- Cool Potatoes: Drain and rinse potatoes under cold water, and set potatoes aside to cool to room temperature.
- Make Dressing: While the potatoes are cooling, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a medium-sized mixing bowl.
- Combine Potatoes and Dressing: Toss the cooled potatoes with the sour cream mixture until evenly coated.
- Add Loaded Ingredients: Stir in the shredded cheddar cheese, chopped bacon, and fresh chives until evenly combined.
- Season and Chill: Adjust salt and pepper to taste, and garnish with fresh parsley. Chill in the refrigerator for an hour before serving.
Notes
- Store leftovers in an airtight container for up to 3-5 days.
- This dish can be made a day in advance.
- For a lighter calorie version, substitute sour cream with nonfat Greek yogurt, and bacon with turkey bacon.
Nutrition
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
