Description
This Loaded Baked Potato Salad (No Mustard) is a delicious and creamy twist on a classic potato salad recipe. It’s perfect for picnics, potlucks, and summer gatherings, with tender chunks of potato, crisp bacon, melted cheese, and fresh chives in a rich, tangy dressing.
Ingredients
– 3 pounds Russet potatoes, peeled and cut into 1-inch cubes
– 1 cup sour cream
– 1 cup mayonnaise
– 1 cup shredded cheddar cheese
– 8 slices bacon, cooked and crumbled
– 1/2 cup chopped chives
– 2 tablespoons white vinegar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and let cool completely.
2. In a large bowl, whisk together the sour cream, mayonnaise, vinegar, salt, and pepper until well combined.
3. Add the cooled potatoes, shredded cheese, crumbled bacon, and chopped chives to the dressing. Gently fold everything together until the potatoes are evenly coated.
4. Refrigerate the salad for at least 30 minutes to allow the flavors to blend.
5. Serve chilled or at room temperature. Enjoy!
Notes
For a slightly tangier flavor, you can add a tablespoon or two of Dijon mustard to the dressing. You can also customize the salad by using different types of cheese, such as sharp cheddar or Parmesan. Chopped green onions or diced red onion make a great addition as well.
- Prep Time: 30
- Cook Time: 20
- Category: Salads and Bowls
- Method: Stovetop
- Cuisine: American