Loaded Potato Salad
A creamy, savory potato salad that's a perfect fit for barbecues, picnics, and family dinners, featuring mayonnaise, sour cream, and crispy bacon.
Ingredients
For the Salad
- 2 pounds potatoes Yukon golds recommended for creaminess
- 1 cup mayonnaise Can substitute with Greek yogurt for a healthier version
- 1 cup sour cream Can adjust for a creamier texture when reheating
- 1 cup cooked bacon, crumbled Can swap for turkey bacon or use ham/chicken
- 1 cup shredded cheddar cheese Pepper jack can be used for flavor variation
- 1/2 cup chopped green onions
- 1/4 cup fresh dill Optional for added flavor
- Salt and pepper to taste Adjust to suit personal taste
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and let cool. Cut into cubes.
- In a large bowl, mix mayonnaise, sour cream, salt, and pepper.
- Add the cooled potatoes, bacon, cheese, green onions, and fresh herbs.
- Gently toss to combine.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Not recommended to freeze as it alters texture. Serve chilled for best taste.