Ingredients
- Russet Potatoes (8 medium): The star of the dish, these potatoes are starchy and perfect for boiling and absorbing flavors.
- Sour Cream (1 cup): Adds a tangy creaminess to the salad.
- Mayonnaise (1/2 cup): Provides a rich, smooth base for the dressing.
- Bacon (1 package), cooked and crumbled: Brings a smoky, savory crunch.
- Onion (1 small), chopped: Offers a slight sharpness and texture.
- Chives, to taste: Adds a mild onion-like flavor and a pop of color.
- Shredded Cheddar Cheese (1 1/2 cups): Introduces a sharp, cheesy element.
- Salt and Pepper, to taste: For seasoning.
Directions
- Prepare Potatoes: Begin by washing the potatoes thoroughly. Cut them into bite-sized pieces, ensuring they are roughly the same size for even cooking.
- Boil Potatoes: Place the potato pieces in a large pot and cover them with water. Bring to a boil and cook until they are fork-tender, about 20-25 minutes. Avoid overcooking to prevent them from becoming too mushy.
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- Cool Potatoes: Once cooked, drain the potatoes and let them cool. This step is important to ensure that the mayonnaise and sour cream do not become oily when mixed with the warm potatoes.
- Mix Dressing: In a separate bowl, combine the mayonnaise and sour cream. This mixture will be the creamy dressing for your potato salad.
- Add Flavors: Stir in the chopped onions, chives, and most of the shredded cheddar cheese (reserve some for topping). Season with salt and pepper to taste.
- Combine with Potatoes: Gently fold the dressing mixture into the cooled potatoes, making sure each piece is coated evenly.
- Add Bacon: Add the crumbled bacon to the salad, reserving some for the topping. Stir gently to distribute.
- Chill: For the best flavor, refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld together.
- Serve: Before serving, top the salad with the remaining shredded cheese and bacon crumbles. Garnish with additional chives if desired.
Serving Suggestions
- As a Side Dish: Perfect for picnics, BBQs, or as a side dish with grilled meats.
- Variations: Feel free to add diced green onions, boiled eggs, or different types of cheese.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your Loaded Baked Potato Salad! It’s a filling and flavorful dish that combines all the best aspects of a loaded baked potato in a convenient salad form. 🥔🥓🧀🥗👩🍳