Cheesy Potato Salad
Indulge in the ultimate comfort food twist with this **Cheesy Potato Salad**, a creamy, flavor-packed side dish that’s perfect for potlucks, barbecues, or weeknight dinners. Tender russet potatoes are tossed in a rich, velvety dressing made with mayonnaise, sour cream, and a splash of tangy apple cider vinegar, then elevated with the irresistible combination of sharp cheddar cheese, smoky crumbled bacon, and zesty green onions. A dash of paprika and mustard adds a subtle kick, balancing the luscious textures and bold flavors in every bite. Ready in under an hour and easily made ahead, this irresistible potato salad is sure to be a crowd-pleaser at any gathering. Don’t forget to garnish with extra bacon or cheese for a show-stopping finish! Keywords: cheesy potato salad, creamy potato salad, bacon potato salad, barbecue side dish, comfort food recipes.
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Recipe Information
Ingredients
- 6 large russet potatoes
- 2 cups (shredded) sharp cheddar cheese
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 4 stalks (finely chopped) green onions
- 6 slices (cooked and crumbled) bacon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 0.5 teaspoon paprika
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt.
Bring the pot to a boil over medium-high heat. Cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooling, prepare the dressing by combining mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, black pepper, and paprika in a large mixing bowl. Mix until smooth and well combined.
Once the potatoes are cool enough to handle, transfer them to the bowl with the dressing. Gently toss to coat the potatoes evenly.
Fold in the shredded sharp cheddar cheese, chopped green onions, and crumbled bacon. Mix until all the ingredients are evenly distributed.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Before serving, taste and adjust seasoning if needed. Garnish with additional green onions, bacon, or paprika if desired.
Nutrition Facts
Calories |
4854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.9 g | 367% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 30.4 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2104 mg | 162% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 10572 mg | 225% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
