Description
A creamy, warm-dressed potato salad loaded with crispy bacon, sharp cheddar, and chives. This beginner-proof side dish stays creamy in the heat and is perfect for summer gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 pound baby potatoes, halved if large
- 12 slices thick-cut bacon
- 2 cups sharp cheddar cheese, shredded
- 1 bunch green onions or chives, sliced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Wash potatoes and cut into uniform 1-inch chunks. Bring a large pot of salted water to a boil.
- Add potatoes and simmer for 10-12 minutes until tender but holding shape. Drain and let sit for 5 minutes to steam off excess moisture.
- Cook bacon in a skillet over medium heat until crispy. Crumble into bite-sized pieces, reserving a small handful for topping.
- In a large mixing bowl, whisk together mayonnaise, sour cream, milk, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Add warm (not hot) potatoes to the dressing and toss gently to coat.
- Fold in crumbled bacon, shredded cheddar, and sliced green onions or chives.
- Refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Before serving, stir gently and top with reserved bacon bits and extra chives.
Notes
Use Yukon Gold potatoes for the best texture as they hold their shape well. Ensure potatoes are drained well to prevent a watery dressing. The salad tastes better the next day as flavors meld. Do not freeze this salad as the texture will suffer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: potato salad, baked potato salad, bacon salad, summer side dish, labor day recipe, creamy potato salad, picnic food