Ingredients
Scale
- 3 pounds yukon gold or russet potatoes
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 4 green onions, sliced
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
- Wash and cut potatoes into bite-sized chunks.
- Boil potatoes in salted water for 12 to 15 minutes until fork tender.
- Drain well and cool slightly.
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Add warm potatoes and gently fold to coat.
- Mix in bacon, cheddar cheese, and green onions.
- Cover and refrigerate for at least 1 hour.
- Garnish with extra bacon, cheese, and onions before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, try using smoked bacon.
Letting the salad chill enhances the flavors further.
Feel free to substitute Greek yogurt for sour cream for a healthier twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg