Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh dill
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled bacon, cooked
Instructions
- Step 1: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well and let cool slightly.
- Step 2: While potatoes are cooling, cook bacon until crispy. Crumble and set aside.
- Step 3: In a large bowl, combine the cooled potatoes, mayonnaise, sour cream, red onion, celery, and dill. Gently mix until combined.
- Step 4: Stir in the shredded cheddar cheese and crumbled bacon.
- Step 5: Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Step 6: Serve chilled and enjoy!
Notes
- For best flavor, refrigerate the Loaded Potato Salad for at least 2 hours, or even overnight.
- Reheat gently in the microwave, stirring frequently to prevent drying out.
- Serve this hearty salad alongside grilled chicken or pulled pork for a complete and satisfying meal.
- To prevent the potatoes from becoming gummy, be sure to drain them very well after boiling and let them cool completely before mixing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American