Description
A creamy and flavorful potato salad loaded with ingredients reminiscent of a steakhouse experience.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until tender, about 15 minutes.
- Drain and let the potatoes cool before cutting them into halves or quarters.
- In a large bowl, combine sour cream, mayonnaise, garlic powder, salt, and pepper.
- Add the cooled potatoes to the bowl and gently mix to coat.
- Fold in crumbled bacon, shredded cheddar cheese, and green onions.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- For extra flavor, add diced pickles or mustard.
- This salad can be made a day ahead for better taste.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Steakhouse, Potato Salad, Loaded, Bacon, Cheese