Description
This loaded potato salad is like a party in a bowl – all the indulgence of a loaded baked potato but in a shareable, crowd-pleasing form that’ll have everyone coming back for seconds.
Ingredients
Scale
- 3 lbs (1.4 kg) Yukon Gold potatoes, cut into ¾-inch cubes
- 8 slices (8 oz/225g) thick-cut bacon, cooked crispy and roughly chopped
- 1 cup (4 oz/113g) sharp cheddar cheese, freshly shredded
- ½ cup (50g) green onions, thinly sliced
- ¾ cup (175g) sour cream
- ½ cup (115g) mayonnaise
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (15g) Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
Instructions
- Place cubed potatoes in a large pot, cover with cold water by an inch, add 1 tablespoon salt, and bring to a boil. Reduce to simmer and cook for 12-15 minutes until fork-tender but not mushy.
- While potatoes cook, prepare bacon by baking strips on a parchment-lined baking sheet at 400°F for 15-20 minutes until crispy. Cool and chop, reserving some for garnish.
- Drain potatoes thoroughly in a colander, then spread on a baking sheet to cool slightly for about 10 minutes.
- In a large bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and paprika until smooth.
- Add the still-warm potatoes to the dressing and fold gently with a rubber spatula, being careful not to mash them.
- Fold in most of the bacon pieces, three-quarters of the shredded cheese, and most of the green onions, leaving some for garnish.
- Transfer to a serving bowl and top with the reserved bacon, cheese, green onions, and fresh chives. Serve warm or chill for 2 hours for a cold potato salad.