Cheesy Bacon Potatoes (Printable Version)
A velvety potato salad packed with bacon, cheese, green onions, and tangy sour cream dressing. Tastes just like a loaded baked potato!
# Ingredients:
→ Potato Salad Ingredients
01 -
2 pounds of Yukon Gold or russet potatoes, peeled and diced into chunks
02 -
1 cup of shredded cheddar cheese
03 -
6 slices of crispy bacon, crumbled
04 -
1/2 cup of chopped green onions
05 -
1/2 cup of mayonnaise
06 -
1 tbsp of apple cider vinegar (or use lemon juice)
07 -
1 tbsp of Dijon mustard
08 -
1/2 cup of sour cream
09 -
1/2 tsp of onion powder
10 -
1/2 tsp of garlic powder
11 -
Salt and black pepper, add as much as you like
# Steps:
01 -
Chop your peeled potatoes into medium chunks, around 1 inch wide. Put them in a big pot, then fill it up with cool water and throw in some salt. Heat it up until it starts boiling, then let it cook for 15 to 20 minutes or until they're soft when poked. Drain them and let them stand for a few minutes to cool off.
02 -
Grab a big mixing bowl and stir together the sour cream, mayo, Dijon mustard, vinegar, garlic powder, onion powder, salt, and a little black pepper.
03 -
Once the potatoes are still a bit warm, toss them into your dressing and gently mix until everything’s covered. Add in the crumbled bacon, cheese, and green onions and gently fold to combine.
04 -
Cover the bowl and pop it in the fridge for about an hour to chill. It’s best enjoyed cold, so go ahead and serve it up when ready!
# Notes:
01 -
Lighten it up: Swap out sour cream for Greek yogurt.
02 -
Crunchy option: Toss in some diced celery or red onion.
03 -
Storage tip: Keep leftovers chilled in a sealed container for up to three days.