Description

A rich, creamy, and savory potato salad featuring fluffy russet potatoes, crispy bacon, sharp cheddar cheese, and a tangy mayo-sour cream dressing. It is the ultimate comfort food side dish that holds up well in summer heat.

Ingredients

Scale

3 pounds Russet potatoes (peeled or unpeeled, cubed)
Water and salt (for boiling)
1 cup full-fat mayonnaise
1 cup full-fat sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika
12 slices thick-cut bacon (cooked until crisp and crumbled)
2 cups sharp cheddar cheese (shredded)
6 stalks green onions (sliced)
2 tablespoons chives (chopped, optional)
½ cup crispy breadcrumbs (toasted panko with butter, optional)

Instructions

Prep ingredients: Chop green onions, slice chives, and grate cheese. Cook bacon until crisp, then crumble into bite-sized pieces.
Cook potatoes: Place cubed potatoes in a large pot, cover with cold water by an inch, and add 1 tablespoon salt. Bring to a boil, then simmer for 15-20 minutes until tender but not mushy.
Cool potatoes: Drain potatoes well and spread them on a baking sheet to cool completely to room temperature. This prevents the dressing from breaking.
Make dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika until smooth.
Combine: Add cooled potatoes to the dressing and fold gently with a wooden spoon or spatula to coat without mashing.
Add mix-ins: Fold in crumbled bacon, shredded cheddar, and half of the green onions.
Chill: Cover and refrigerate for at least 1 hour, preferably 2-4 hours, to allow flavors to meld.
Serve: Sprinkle with remaining green onions, chives, and optional crispy breadcrumbs before serving.

Notes

Ensure potatoes are completely cool before adding to the dressing to prevent the mayo from breaking and cheese from melting. Use sharp cheddar for better flavor balance. If the salad is too dry, add more mayo or a splash of milk. If too watery, ensure potatoes were drained well and let it chill longer to absorb moisture. This salad does not freeze well due to the dairy and potato texture changes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 2
Sodium: 450
Fat: 22
Saturated Fat: 10
Carbohydrates: 35
Fiber: 3
Protein: 12

Keywords: potato salad, baked potato salad, labor day side dish, creamy potato salad, bacon potato salad, summer side dish, comfort food, picnic food