Loaded potato salad
Indulge in the ultimate comfort food with the perfect balance of creamy mayo, crispy bacon, sharp cheddar, and zesty green onions in this loaded potato salad.
Ingredients:
- 1130g Yukon Gold potatoes, peeled and cubed
- 230g apple wood smoked bacon ends and pieces
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 fresh chives, thinly sliced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt, or more to taste
- 1/2 cup sharp cheddar cheese, shredded
Instructions:
- Begin by placing the potatoes in a large pot, covering them with warm water, and bringing to a boil. Cook for about 25 minutes or until the potatoes are easily pierced with a fork. Be aware that larger potatoes may require up to 40 minutes to cook through. Once done, transfer the potatoes to a bowl of ice water to cool down. Once they are cool enough to handle, peel off the skins, dice the potatoes, and set them aside.
- Take the bacon and place it in a cold skillet, then turn the heat to medium. Cook the bacon until it becomes crispy, flipping it occasionally to ensure even browning. Once it reaches your desired level of crispiness, remove it and place it on a plate lined with paper towels to absorb excess grease. After it cools down, chop or crumble the bacon and mix it in with the diced potatoes.
- In a mixing bowl, combine mayonnaise, sour cream, chives, kosher salt, and black pepper. Stir well before adding the mixture to the diced potatoes.
- Allow the potato salad to chill in the refrigerator for a minimum of 6 hours, or even better, overnight. Just before serving, mix in the shredded cheese. Feel free to sprinkle more shredded cheese, bacon, and chives on top for added flavor and presentation.
- Note: If you can, opt for bacon ends and pieces as they tend to be saltier than regular sliced bacon. If you cannot find them, use sliced bacon but consider adding extra kosher salt if needed.
Summary:
- Calories: 3023 kcal
- Fat: 215 g
- Protein: 70 g
- Carbs: 207 g
- Potassium: 5495 mg
- Magnesium: 322 mg