Description
A creamy potato salad loaded with bacon, cheddar cheese, and green onions, mimicking the flavors of a baked potato.
Ingredients
- 2.5 lbs russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain well and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, milk, apple cider vinegar, salt, and pepper.
- Add the slightly cooled potatoes to the dressing. Gently fold to combine.
- Stir in the crumbled bacon, shredded cheddar cheese, and chopped green onions.
- Chill for at least 1 hour before serving to allow flavors to meld.
Notes
- For best flavor, make this potato salad a day ahead.
- Adjust the amount of mayonnaise and sour cream to your preferred consistency.
- Add a dash of hot sauce for a little kick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American