Description
This Cheesy Potato Salad recipe takes the classic potato salad to the next level with a rich blend of cheddar cheese, sour cream, and crispy bacon. Perfect for potlucks, summer BBQs, or as a comforting side dish. Keywords: cheesy potato salad, creamy potato salad, easy potato side dish.
Ingredients
- 2 lbs potatoes (russet or Yukon Gold), peeled and cubed
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
- In a large bowl, mix sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- Gently fold the cooked potatoes into the dressing until evenly coated.
- Stir in shredded cheddar cheese, bacon, and green onions.
- Cover and chill in the refrigerator for at least 1 hour to let the flavors meld.
- Serve cold or at room temperature. Garnish with extra green onions and bacon if desired.
Notes
- For a vegetarian option, omit bacon and add diced bell peppers or chopped celery for crunch.
- You can use Greek yogurt in place of sour cream for a lighter option.
- Best served chilled, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of the recipe)
- Calories: 290
- Sugar: 2g
- Sodium: 520mg