Bacon Cheddar Potato Side (Print Version)
# Ingredients:
→ For the Potato Salad
01 -
2 lbs russet or Yukon Gold potatoes, peeled and cubed
02 -
6 slices bacon, cooked and crumbled
03 -
1 cup shredded cheddar cheese
04 -
1/2 cup green onions, sliced
05 -
1/2 cup sour cream
06 -
1/2 cup mayonnaise
07 -
1 tbsp Dijon mustard
08 -
1 tbsp apple cider vinegar or lemon juice
09 -
1/2 tsp garlic powder
10 -
1/2 tsp onion powder
11 -
Salt and black pepper, to taste
# Instructions:
01 -
Peel and cut the potatoes into 1-inch cubes. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain and let cool slightly.
02 -
In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, onion powder, salt, and black pepper.
03 -
Add the slightly cooled potatoes to the dressing and toss gently to coat. Fold in the bacon, shredded cheddar cheese, and green onions.
04 -
Cover and refrigerate for at least 1 hour for best flavor. Serve cold and enjoy!
# Notes:
01 -
Make it lighter by using Greek yogurt instead of sour cream.
02 -
For extra crunch, add chopped celery or red onions.
03 -
Store in an airtight container in the fridge for up to 3 days.