Cheddar Bacon Potato Salad
This loaded Cheddar Bacon Potato Salad is so delicious. It combines the savory taste of the cheese, the salty, crispy bacon, and a creamy dressing. Each potato slice is coated in the sauce, and together with the Cheddar and bacon, each bite has so much flavor. So do you have something to celebrate, and are you looking for a delicious potato salad? Then you found it here. This salad never disappoints!
Ingredients
- 1 ¼ pound potatoes peeled and cut into slices
- 5 tablespoons mayonnaise
- 5 tablespoons sour cream
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried parsley
- ½ cup bacon bits fried
- 1 cup grated cheddar cheese
Garnish
- 2 spring onions sliced into rings
Ingredients you need per step are listed below the step in Italic
Instructions
- Boil the potato slices for about 10 minutes until done. Drain and let cool to temperature.1 ¼ pound potatoes
- Mix the mayonnaise, sour cream, olive oil, salt, pepper, and parsley to make a creamy dressing.5 tablespoons mayonnaise, 5 tablespoons sour cream, 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 teaspoons dried parsley
- Add the potato slices, cheddar, bacon strips, and creamy sauce in a large bowl. Mix everything well.½ cup bacon bits, 1 cup grated cheddar cheese
- Put it in the fridge and let it taste for at least an hour.
- Just before serving, add the spring onions.2 spring onions
NOTES
1. Potatoes: Use floury potatoes for making this recipe. Russet, Doré, King Edward, and Maris Piper are great choices. Cut the potatoes into slices. Or use pre-cooked potato slices.
2. Variations
- More spice: Add a finely chopped shallot to the potato salad.
- Fresh: Cut two large gherkins into cubes and mix them through the potato salad.
- Herbs: Instead of dried parsley, use fresh herbs such as parsley, dill, or chopped chives.
- Bacon: You can also replace it with smoked chicken or ham cubes. Are you going vegetarian? Use fried mushrooms or sliced sun-dried tomatoes.
- Preparing in advance: It is possible to make the potato salad with bacon and cheese a day in advance. In fact, the taste is even better because it has had some time to develop.
- Refrigerator: Store the potato salad in an airtight container for two days.
- Freezer: This is not suitable for freezing because the structure of the potatoes then changes (and that is not tasty)!
Nutrition
Calories: 400kcal | Carbohydrates: 18g | Protein: 9g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 43mg | Sodium: 735mg | Fiber: 2g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 20mg | Iron: 1mg
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