Ingredients:
2 lbs russet potatoes, peeled and cut into bite-sized pieces
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1 cup cooked bacon, crumbled
1/2 cup chopped green onions
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
Cook the Potatoes:
Place the peeled and chopped potatoes in a large pot and cover with cold water.
Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook them.
Drain the potatoes and let them cool slightly.
Prepare the Dressing:
In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and well combined.
Combine the Salad:
Add the cooked and slightly cooled potatoes to the dressing.
Gently fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions until everything is evenly coated.
Chill the Salad:
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve:
Before serving, give the potato salad a gentle stir.
Garnish with additional crumbled bacon, shredded cheese, chopped green onions, and fresh parsley if desired.
Enjoy this Loaded Potato Salad as a flavorful and satisfying side dish that’s sure to be a hit at any event!