Loaded Potato Salad
Servings 10 people
Ingredients
- 3-4 pounds russet potatoes
- 2 tablespoons Maggies chicken bouillon powder or 2 bouillon cubes (optional)
- 8 slices bacon cooked and chopped
- ¾ cup mayonnaise
- 1 cup sour cream
- ¼ cup sliced green onions
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon white sugar
- 1 teaspoon white vinegar
- 2 tablespoons milk
Instructions
- Peel the potatoes and cut into about 1 inch pieces. Try to keep them as uniform as possible so they cook evenly.
- Add the cut potatoes to a pot and cover with cold water and 2 tablespoons of the maggies seasoning or buliion cubes. (This is optional but adds a bit of extra flavor in the potatoes, if you don't have any bouillon, just add a tablespoon of salt)
- Cook the potatoes until they are fork tender. (about 10 minutes)
- While the potatoes are cooking, you can cook your bacon then chop it into small bits. Place it on paper towels to drain and allow it to fully cool.
- Drain the potatoes and place them in the fridge for about 20 minutes or until completely cooled.
- In a large bowl, combine the mayo, sour cream, green onions, cheese, salt, pepper, white sugar, vinegar, and milk. Whisk everything together. (Save some of the greener part of the green onions, and some cheese for topping)
- Once the potatoes and bacon are fully cooled, you can add them both to the sour cream mixture. (Reserve some of the bacon for topping)Use a spatula to carefully coat all the potatoes in the sauce.
- Add the loaded potato salad to a serving bowl and sprinkle the top with the reserved green onions, bacon, and shredded cheese.
- This potato salad is best made a day ahead but it can also be served right away. Note: The potatoes will absorb more moisture while this sits in the fridge so if you are making it ahead of time, I like to add an extra ¼ cup of sour cream to the mixture.