Ingredients
Scale
- 3 pounds of russet potatoes, peeled and diced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Add the cooled potatoes to the dressing and gently fold until the potatoes are fully coated.
- Stir in the cheddar cheese, crumbled bacon, green onions, and parsley. Mix gently to combine.
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional green onions and bacon if desired.
- Prep Time: 20
- Cook Time: 20
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 7
- Cholesterol: 20
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