Bacon and Cheddar Loaded Potato Salad Recipe
This bacon and cheddar loaded potato salad is creamy and delicious, an easy family-friendly and gluten-free side dish to make for dinner.
Servings 8
Calories 556kcal
Ingredients
- 3-4 pounds yukon gold potatoes (or any yellow or russet potatoes)
- 1 red onion finely chopped
- 12 oz bacon cooked and chopped
- 1½ cups cheddar cheese shredded
- ½ cup mayonnaise
- ¾ cup sour cream
- 2 tbsp ranch
- 2 tbsp apple cider vinegar
- 1 tsp salt
- ¾ tsp black pepper
Instructions
- Start by cooking the bacon in a pan on low heat, flipping as needed.
- Scrub and wash potatoes and then chop into 1.5 inch thick chunks and leaving the skin on. Fill a large pot 3/4 full of water and bring to a boil, add potatoes with a dash of salt and simmer on low for 20 minutes.
- Chop the red/green onions, the cooked bacon when done, and shred the cheddar.
- Drain the hot water from the pot of potatoes and run cold water on them for a few minutes, until cool.
- Gently toss the potatoes with the rest of the ingredients until well combined. Cover and let sit in the fridge until ready to serve!
Notes
Store potato salad in a sealed bowl or airtight container in the fridge for up to 4 days.
Nutrition
Calories: 556kcal | Carbohydrates: 34g | Protein: 15g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 851mg | Potassium: 874mg | Fiber: 4g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 35mg | Calcium: 201mg | Iron: 2mg