Description
A creamy, tangy potato salad loaded with cheddar and crispy bacon, reminiscent of a steakhouse side dish that everyone will rave about.
Ingredients
Salad Base
- 3 pounds Yukon Gold potatoes (for buttery texture)
Dressing
- 1 cup sour cream (for creaminess and tang)
- 1/2 cup mayonnaise (adds smoothness)
- 1/2 teaspoon salt (to season)
- 1/2 teaspoon black pepper (to season)
- 1/2 teaspoon garlic powder (optional for flavor)
- 1-2 teaspoons apple cider vinegar or pickle juice (optional for tang)
Mix-Ins
- 8-10 slices bacon (crispy, cut into pieces)
- 1.5 cups sharp cheddar cheese (shredded)
- 4-6 tablespoons green onions (sliced)
Instructions
Preparation
- Cook the potatoes. Cut them into bite-size chunks, cover with cold salted water, bring to a boil, and simmer for about 10-12 minutes until fork-tender.
- Drain the potatoes and let them sit in the colander for a few minutes to steam.
- While the potatoes cook, crisp the bacon in a pan until cooked and then chop it.
- Shred the sharp cheddar cheese and slice the green onions.
Dressing
- In a large bowl, stir together the sour cream, mayonnaise, salt, black pepper, garlic powder (if using), and vinegar or pickle juice.
Mixing
- Add the warm, cooked potatoes to the dressing and fold gently until they are coated.
- Fold in most of the cheddar, bacon, and green onions, saving some for topping.
Chilling
- Cover and chill for at least 1 hour, preferably overnight.
Notes
For the creamiest texture, mix the potatoes while they’re still warm. Adjust seasoning after chilling since cold temperatures dull flavors. You can customize with additional ingredients like Dijon mustard or chopped pickles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American