Cheesy Potato Salad Recipe
This cheesy potato salad recipe combines tender potatoes, crispy bacon, shredded cheddar, and a creamy tangy dressing. It's the perfect side dish for picnics, barbecues, or family dinners, adding a savory twist to the classic potato salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or Russets), peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 1/4 cup green onions, sliced
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool slightly.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- Add the cooled potatoes to the bowl and gently mix to coat them in the dressing.
- Stir in shredded cheddar, green onions, and crumbled bacon.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with additional green onions or cheese, if desired, and serve chilled.
Notes
- Use red potatoes for a firmer texture that holds its shape better.
- Add extra mix-ins like diced pickles, celery, or hard-boiled eggs for more flavor.
- This salad is best served cold and can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 portion (approx. 1/6 of the recipe)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
Find it online: https://sandrarecipes.com/cheesy-potato-salad-recipe/