Description
A delicious twist on traditional potato salad, featuring loaded baked potato flavors with cheese, bacon, and fresh herbs.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh chives
Instructions
- Place the halved baby potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 10-15 minutes, or until the potatoes are tender but still firm. Drain and let cool.
- In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
- Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
- Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and chives. Mix until evenly distributed.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with additional green onions or chives if desired.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and reduce the mayonnaise.
- Add diced tomatoes or pickles for an extra layer of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg