Ingredients
- Russet Potatoes, 3 pounds
- Mayonnaise, 1 cup
- Sour Cream, 1/2 cup
- Cooked Bacon, 1 cup, crumbled
- Shredded Cheddar Cheese, 1 cup
- Green Onions, 1/2 cup, chopped
- Salt, 1 teaspoon
- Black Pepper, 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Scrub potatoes and poke several times with a fork. Bake for 60-75 minutes, or until easily pierced with a fork.
- Step 2: Let potatoes cool slightly, then cut them into 1-inch chunks. You can peel them if desired, but leaving the skin on adds texture and nutrients.
- Step 3: In a large bowl, combine mayonnaise, sour cream, salt, and pepper.
- Step 4: Add the potato chunks to the dressing mixture and gently stir to coat.
- Step 5: Fold in the crumbled bacon, cheddar cheese, and green onions, reserving a small amount of each for topping.
- Step 6: Transfer potato salad to a serving dish and garnish with the remaining bacon, cheese, and green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but be aware the texture may soften slightly.
- This salad is best served chilled or at room temperature, as reheating can make the potatoes mushy.
- Serve this hearty potato salad as a side dish for barbecued meats or grilled chicken, or enjoy it as a satisfying lunch.
- For extra flavor, bake the potatoes with a drizzle of olive oil and a sprinkle of salt before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American