Description
Creamy cheesy potato salad brings together classic comfort ingredients with a zesty twist. Crisp bacon and sharp cheddar create a memorable side dish perfect for summer gatherings and potlucks you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) baby potatoes, quartered
- 1 cup (240 milliliters/113 grams) shredded cheddar cheese
- 1/2 cup (120 milliliters) chopped green onions
Dressing Ingredients:
- 1 cup (240 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) sour cream
- 1 tablespoon (15 milliliters) Dijon mustard
Seasoning and Garnish:
- Salt to taste
- Pepper to taste
- Fresh chopped parsley, for garnish
Instructions
- Fill a large pot with salted water and bring to a rolling boil at high heat, carefully adding potatoes to cook until they can be easily pierced with a fork, approximately 10-12 minutes.
- Drain potatoes completely and allow them to cool to room temperature, preventing moisture from diluting the creamy dressing.
- Whisk together mayonnaise, sour cream, and Dijon mustard in a spacious mixing bowl, creating a smooth and tangy base for the salad.
- Season the creamy mixture with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Gently fold the cooled potato chunks into the dressing, ensuring each piece is evenly coated with the creamy sauce.
- Incorporate shredded cheddar cheese and finely chopped green onions, distributing them throughout the salad for balanced flavor and texture.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, allowing the ingredients to meld and develop a rich, harmonious taste.
- Before serving, give the salad a light stir and let it sit at room temperature for 10 minutes to slightly soften the cheese and enhance the flavors.
- Serve chilled or at cool room temperature as a delightful side dish for picnics, barbecues, or casual gatherings.
Notes
- Customize the potato variety for different textures, with waxy potatoes like Yukon Gold holding shape better in the salad.
- Cut potatoes into uniform chunks to ensure even cooking and consistent bite throughout the dish.
- Enhance flavor depth by adding crispy bacon bits or chopped pickles for extra crunch and tanginess.
- Make the recipe lighter by substituting Greek yogurt for sour cream, reducing calories while maintaining creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg