Description

A rich and tangy potato salad made by roasting russet potatoes until crispy, then tossing them warm with a creamy dressing of mayo, sour cream, sharp cheddar, and crispy bacon.

Ingredients

Scale

3 lbs Russet Potatoes
2 tbsp Unsalted Butter
6 slices Thick-cut Bacon
1 cup Sharp Cheddar Cheese (shredded)
4 stalks Green Onions (thinly sliced)
½ cup Mayonnaise (full-fat)
¼ cup Sour Cream
1 tbsp Dijon Mustard
1 tbsp Apple Cider Vinegar
1 tsp Dried Dill
½ tsp Garlic Powder
Salt and Black Pepper to taste

Instructions

Preheat oven to 400°F (200°C). Wash and dry potatoes, prick with a fork, rub with olive oil, and sprinkle with salt.
Roast potatoes directly on the rack or on a parchment-lined baking sheet for 45-60 minutes until tender and skins are crispy. Let cool slightly until warm.
Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dried dill, garlic powder, salt, and pepper.
Cut the warm potatoes into bite-sized chunks (do not peel).
Add warm potato chunks to the dressing bowl and gently toss to coat. Add chopped bacon, shredded cheddar, and green onions. Fold gently to avoid mashing.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For best results, ensure potatoes are warm but not piping hot when adding the dressing to prevent mushiness. Shred your own cheese to avoid anti-caking agents. The salad improves in flavor after chilling overnight. Do not freeze as the texture will become grainy.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 275
Sugar: 1
Sodium: 450
Fat: 22
Saturated Fat: 10
Carbohydrates: 18
Fiber: 2
Protein: 6

Keywords: potato salad, baked potato salad, creamy potato salad, bacon potato salad, summer side dish, BBQ side, russet potatoes, cheddar cheese