Description
This loaded potato salad is a creamy, flavorful side dish packed with all your favorite toppings! Perfect for barbecues, potlucks, and picnics.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 3 green onions, sliced
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the potatoes and cook until fork-tender, about 10-15 minutes. Drain and let cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- Add the cooled potatoes to the bowl and gently toss to coat.
- Fold in the green onions, bacon, and cheddar cheese until evenly distributed.
- Transfer to a serving dish and garnish with fresh parsley.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- You can customize this potato salad by adding other toppings like diced tomatoes, jalapeños, or hard-boiled eggs.
- For a lighter version, substitute Greek yogurt for sour cream.
- This salad can be made a day in advance for better flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: loaded potato salad, creamy potato salad, potato salad recipe, barbecue side dish, picnic food