Description
A classic loaded potato salad perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 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 pieces in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until potatoes are tender, 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 slightly cooled potatoes, red onion, and celery to the bowl with the dressing. Gently stir to combine.
- Fold in the crumbled bacon, shredded cheddar cheese, and chopped hard-boiled eggs.
- 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 potatoes as they hold their shape well.
- You can add other toppings like chives or green onions.
- 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: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: potato salad, loaded potato salad, summer salad, picnic food, barbecue side dish, classic potato salad