Ingredients
- Russet Potatoes, 5 lbs
- Mayonnaise, 1 cup
- Sour Cream, 1/2 cup
- Cooked Bacon, 8 slices, crumbled
- Shredded Cheddar Cheese, 1 cup
- Green Onions, 1/2 cup, chopped
- Dijon Mustard, 1 tablespoon
- Salt & Pepper, to taste
Instructions
- Step 1: Wash and scrub potatoes. Boil or bake them until tender. Let cool slightly, then dice into bite-sized pieces.
- Step 2: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Whisk until smooth.
- Step 3: Add the diced potatoes, crumbled bacon, shredded cheddar cheese, and chopped green onions to the dressing.
- Step 4: Gently fold all ingredients together until the potatoes are evenly coated with the dressing and toppings.
- Step 5: Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Step 6: Before serving, taste and adjust seasonings as needed. Garnish with extra bacon bits or cheese, if desired.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and enjoy within 3 days.
- While it's best served cold, you can take the chill off by letting it sit at room temperature for 15-20 minutes before serving.
- This salad is fantastic as a side dish for grilled meats or burgers, but it's hearty enough to enjoy as a light lunch on its own!
- Don't be shy with the bacon; reserving a bit to sprinkle on top just before serving adds a delightful smoky crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American