Description
Creamy baked potato salad is the ultimate comfort food, blending tender Yukon Gold potatoes with a rich and savory dressing. Perfect for summer barbecues, potlucks, or cozy family dinners, this dish captures the essence of deliciousness in every bite. With crispy bacon bits, sharp cheddar cheese, and fresh green onions, it’s sure to be a crowd-pleaser that leaves everyone asking for more!
- 2 lbs Yukon Gold potatoes
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup green onions, chopped
- 1/2 cup bacon bits
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- Wash and peel the potatoes; cut them into even-sized chunks.
- Boil the potatoes in salted water until fork-tender (about 15-20 minutes); drain and cool slightly.
- In a mixing bowl, combine sour cream, mayonnaise, and Dijon mustard until smooth.
- Gently fold in the cooled potatoes along with green onions, bacon bits, cheddar cheese, salt, and pepper.
- Transfer to a serving dish and chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: - For a lighter option, substitute mayonnaise with Greek yogurt. - Add fresh herbs like dill or parsley for an extra flavor boost. - Store leftovers in an airtight container; flavors improve overnight.