Description
Creamy cheesy potato salad brings summer potluck magic to your table with irresistible comfort. Crisp herbs and tangy dressing meld perfectly, creating a crowd-pleasing side dish you’ll want to share at every gathering.
Ingredients
Scale
Main Ingredients:
- 3 pounds potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup bacon, cooked and crumbled
Dressing Ingredients:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
Garnish and Seasoning Ingredients:
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- Submerge diced potatoes in generously salted water, simmering until they reach a tender consistency, approximately 10-12 minutes. Remove from heat and allow to cool slightly.
- Craft a creamy dressing by whisking mayonnaise, sour cream, Dijon mustard, and seasoning until smooth and well-integrated.
- Incorporate the slightly cooled potatoes into the dressing, gently folding to ensure even coating without breaking potato pieces.
- Add shredded cheddar cheese, creating pockets of melty richness throughout the salad.
- Sprinkle crispy bacon bits and finely chopped green onions, distributing them evenly for balanced flavor and texture.
- Refrigerate the potato salad for a minimum of one hour, allowing flavors to meld and develop a more cohesive taste profile.
- Before serving, garnish with fresh parsley to add a vibrant, herbaceous touch and enhance visual appeal.
- Serve chilled, offering a delightful combination of creamy, tangy, and savory elements in each spoonful.
Notes
- Opt for waxy potato varieties like Yukon Gold or red potatoes to maintain their shape and prevent turning mushy during boiling.
- Cook potatoes just until fork-tender to avoid becoming too soft or falling apart when mixing with other ingredients.
- Allow potatoes to cool slightly before mixing to prevent the cheese from melting completely and maintain distinct texture.
- For a lighter version, substitute Greek yogurt for sour cream and use turkey bacon or omit bacon for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8