Creamy, Loaded Potato Salad
A potato salad that is very extra…as potato salad should be sometimes!
Serves 4-5 as a side dish, can be doubled or tripled.
Ingredients
Scale
2 lbs russet potatoes (about 3 medium-sized potatoes)
1/2 cup mayo (I love Duke’s)
1/4 cup sour cream
1 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 tsp kosher salt
1/2 cup shredded cheddar
1/2 cup crumbled bacon (about 3–4 slices bacon)
2 Tbsp chopped green onions
Instructions
- Peel your potatoes and cut them into bite-sized cubes. Add the cubes to a large pot. Cover with water, add 1 Tbsp salt and turn the burner to high. Allow the water to come to a boil, then lower the heat and simmer for 10 minutes. The potatoes are done when they can be pierced with a butter knife. Drain the potatoes and water in a colander. Set aside.
- In the bowl you’re using to serve the potato salad, whisk the mayonnaise, sour cream, Dijon mustard, vinegar and salt. Add the cheese, crumbled bacon, and green onions. Mix to combine. Add the potatoes and gently mix to bring everything together.
- Refrigerate until you are ready to serve!
Find it online: https://brimckoy.com/the-best-potato-salad-recipe/