Description

A creamy, budget-friendly side dish made with russet potatoes, crispy bacon, sharp cheddar cheese, and a tangy sour cream dressing. Perfect for summer cookouts and family meals.

Ingredients

Scale

3 pounds Russet potatoes
12 slices thick-cut bacon
2 cups Sharp Cheddar Cheese, shredded
1 cup Full-fat Sour Cream
1/2 cup Mayonnaise
6 stalks Green Onions, chopped
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 tablespoon Dijon Mustard
Salt and Black Pepper to taste
2 tablespoons Chives, chopped (optional)
1–2 teaspoons Hot Sauce (optional)

Instructions

Chop green onions, shred cheese, and slice bacon.
Cook bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble into large chunks.
Peel (optional) and cut potatoes into 1-inch cubes. Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt.
Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until fork-tender but not mushy.
Drain potatoes in a colander and let them steam dry for 5-10 minutes to remove excess moisture.
In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
Add warm (not hot) potatoes to the dressing and gently fold to coat. Avoid aggressive stirring to prevent mashing.
Fold in the crumbled bacon and shredded cheddar cheese.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve cold or at room temperature, topped with extra green onions or paprika if desired.

Notes

Do not overcook the potatoes; they should be tender but hold their shape. Use warm potatoes to help the cheese melt and flavors absorb, but not hot enough to separate the mayo. For best texture, chill the salad for at least 1 hour. If the salad becomes too thick after chilling, add a splash of milk or buttermilk. This salad does not freeze well.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2
Sodium: 520
Fat: 20
Saturated Fat: 9
Carbohydrates: 28
Fiber: 2
Protein: 10

Keywords: potato salad, baked potato salad, bacon salad, summer sides, budget meals, family dinner, barbecue sides, creamy potato salad