Description
A classic loaded potato salad perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 2 hard-boiled eggs, chopped
- Salt and black pepper to taste
Instructions
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until potatoes are tender but not mushy, about 15-20 minutes. Drain well and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
- Add the cooled potatoes, red onion, celery, crumbled bacon, cheddar cheese, and chopped eggs to the bowl.
- Gently stir to combine all ingredients, being careful not to mash the potatoes.
- Season with salt and black pepper to your preference.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For best results, use Yukon Gold or red potatoes as they hold their shape well.
- You can add chives or green onions for extra flavor and color.
- Adjust the amount of mayonnaise and sour cream to achieve your desired consistency.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 100
Keywords: potato salad, loaded potato salad, summer salad, picnic food, side dish, barbecue, potluck