Loaded Potato Salad Creamy and Flavorful Delight

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- 4 large russet potatoes, peeled and cubed - 1 cup sour cream - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1/2 cup cooked and crumbled turkey bacon - 1/2 cup green onions, chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped To make this loaded potato salad, gather the ingredients first. I love using large russet potatoes for their fluffiness. They give the salad a hearty base. Start with peeling and cubing the potatoes. This helps them cook evenly and blend well with the dressing. Sour cream and mayonnaise add creaminess. I use a mix of both for the best flavor. Dijon mustard gives a nice tang. Garlic powder and onion powder add depth. Smoked paprika brings a hint of smokiness to the dish. Don’t forget salt and pepper; they enhance all the flavors. Cheddar cheese is a must for that classic loaded taste. I prefer shredded cheese for easy mixing. Turkey bacon adds a nice crunch, but you can swap it with a vegan alternative if you want. Green onions and cherry tomatoes give freshness. Finally, fresh parsley adds a pop of color. - Vegan alternatives (vegan mayo, tofu bacon) - Additional vegetables (bell peppers, celery) - Different cheese options (pepper jack, feta) Feel free to get creative! You can make this salad vegan by using vegan mayo and tofu bacon. Want more crunch? Add bell peppers or celery. Experiment with different cheese like pepper jack for a spicy kick or feta for a tangy twist. For the full recipe, refer to the cooking instructions to make this delightful dish come alive! To boil potatoes to perfection, start with large russet potatoes. Peel them and cube them into even pieces. Place the cubed potatoes in a large pot of salted water. Bring the water to a boil. Cook the potatoes for about 10 to 12 minutes. They should be tender but not mushy. Drain the potatoes and let them cool for a few minutes. After boiling, I like to spread the potatoes on a baking sheet. This helps them cool down quickly and keeps them from getting soggy. For a creamy texture, mix the dressing in a large bowl. Combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Use a whisk or a spatula to blend everything until smooth. If you want a healthier option, you can use Greek yogurt instead of sour cream. You can also use low-fat mayo. These swaps keep the flavor while cutting some calories. Once the potatoes are slightly cool, gently fold them into the dressing. Use a spatula to keep them intact. You want to mix without breaking the potatoes too much. Next, add in the mix-ins. Stir in shredded cheddar cheese, crumbled turkey bacon, green onions, and halved cherry tomatoes. Mix gently to ensure everything is evenly distributed. Chilling is key for flavor enhancement. Cover the potato salad and refrigerate it for at least one hour. This allows the flavors to meld together. For serving, you can use a large bowl or individual cups for a fun touch. Before serving, sprinkle freshly chopped parsley on top. This adds freshness and makes your dish look nice. For the full recipe, refer back to the earlier section. Enjoy every bite of your loaded potato salad! To avoid mushy potatoes during boiling, start with cold water. This helps cook the potatoes evenly. Once the water boils, reduce the heat to a gentle simmer. Cook the potatoes for about 10 to 12 minutes, until fork-tender but firm. Drain them well and let them cool slightly. Using fresh herbs can add great flavor. I love to use parsley, chives, or dill. These herbs brighten the dish and bring a fresh taste that pairs well with the creaminess of the salad. Loaded potato salad tastes great with grilled meats, barbecue, or sandwiches. It makes a perfect side for family gatherings or picnics. You can serve it in a large bowl for sharing or in individual cups for a fun twist at parties. For a creative touch, try layering the salad in clear cups. This way, guests can see the colorful layers. Add extra toppings like cheese and bacon bits right before serving for a nice presentation. Potato salad stays fresh in the fridge for about three to five days. Make a big batch and enjoy it throughout the week. To prepare in advance, mix your potatoes and dressing but wait to add fresh toppings until serving. This keeps everything fresh and crunchy. You can check out the Full Recipe for more details on how to make this delicious dish! {{image_2}} For a plant-based twist, swap out some key ingredients. Use vegan mayo instead of regular mayo. You can replace sour cream with cashew cream or a dairy-free yogurt. For the bacon, try crumbled tofu bacon or even smoked tempeh. To keep the flavors strong, add a splash of lemon juice. It gives a nice tang without the dairy. Fresh herbs like dill or chives can also brighten up the dish. This keeps your vegan loaded potato salad creamy and flavorful. Want a keto-friendly version? Use cauliflower instead of potatoes. It gives a similar texture while cutting carbs. Steam cauliflower florets until tender, then mix them into your dressing. For toppings, add crispy bacon, cheese, and chopped green onions. You can also include avocado for healthy fats. This way, you can enjoy a loaded potato salad without worrying about carbs. Get creative by adding different herbs and spices. Try fresh basil or cilantro for a fresh taste. You can also add cumin or chili powder for a spicy kick. When it comes to cheese, venture beyond cheddar. Use feta for a tangy flavor or pepper jack for some heat. These small changes can make a big difference in your loaded potato salad. For the full recipe, check out the complete guide to loaded potato salad, and enjoy these variations! To keep your loaded potato salad fresh, use airtight containers. Glass or plastic containers with tight lids work best. These containers help prevent air from getting in, keeping your salad tasty. To avoid sogginess, store the salad without any toppings like bacon or green onions. Add those just before serving for the best crunch. Most potato salads do not freeze well. The texture of the potatoes can change when frozen. However, if you want to freeze it, make sure to do it right. First, let the salad cool completely. Then, place it in a freezer-safe container. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. Stir well before serving to help restore some texture. In the fridge, loaded potato salad lasts about 3 to 5 days. Keep it covered for the best quality. Check for signs of spoilage before eating. If you see any mold or the salad smells sour, it’s time to toss it. Fresh ingredients matter, so always use your senses to judge its safety. Yes, you can make loaded potato salad a day ahead. This saves time and helps flavors blend. Store it in a covered bowl in the fridge. The chill time also makes it taste even better. Just give it a gentle stir before serving. Absolutely! Use dairy-free sour cream and vegan mayo. You can also swap cheese for a plant-based option. Nutritional yeast adds a cheesy flavor too. This way, everyone can enjoy it. Russet potatoes work great for loaded potato salad. They are starchy and fluffy. Yukon Gold potatoes are another good choice. They are creamier and hold their shape well. Avoid waxy potatoes like red or fingerling. They can become mushy in salad. Add diced jalapeños or a splash of hot sauce. You can also mix in cayenne pepper for a kick. Try using pepper jack cheese for extra heat. This makes the salad fun and bold! You can use Greek yogurt for a tangy flavor. Avocado also adds creaminess without mayo. Hummus is a great choice too. It gives a unique taste and is healthy. Yes, loaded potato salad is gluten-free. Just ensure all your ingredients are gluten-free. Most potatoes, dairy, and veggies are safe. Check labels on any packaged ingredients. Enjoy this dish worry-free! For the full recipe, check out Loaded Potato Salad. This blog post covered how to make a tasty loaded potato salad. We started with essential ingredients, gave clear cooking steps, and shared tips for perfecting the dish. You learned variations to suit different diets, like vegan and low-carb. Lastly, we discussed storage best practices and answered common questions. Now you can create a delicious potato salad for any occasion. Enjoy making this dish your own!

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Craving a creamy, flavorful dish for your next gathering? Loaded Potato Salad is your answer! This hearty salad combines tender russet potatoes with rich sour cream, savory bacon, and fresh veggies. It’s perfect for picnics or parties, and everyone can enjoy it, no matter their diet. In this post, I’ll guide you through making this crowd-pleaser with easy steps and tips. Let’s dive into the ingredients you need for your delicious creation!

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Ingredients

List of Essential Ingredients

– 4 large russet potatoes, peeled and cubed

– 1 cup sour cream

– 1/2 cup mayonnaise

– 1 tablespoon Dijon mustard

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon smoked paprika

– Salt and pepper to taste

– 1 cup shredded cheddar cheese

– 1/2 cup cooked and crumbled turkey bacon

– 1/2 cup green onions, chopped

– 1/2 cup cherry tomatoes, halved

– 1/4 cup fresh parsley, chopped

To make this loaded potato salad, gather the ingredients first. I love using large russet potatoes for their fluffiness. They give the salad a hearty base. Start with peeling and cubing the potatoes. This helps them cook evenly and blend well with the dressing.

Sour cream and mayonnaise add creaminess. I use a mix of both for the best flavor. Dijon mustard gives a nice tang. Garlic powder and onion powder add depth. Smoked paprika brings a hint of smokiness to the dish. Don’t forget salt and pepper; they enhance all the flavors.

Cheddar cheese is a must for that classic loaded taste. I prefer shredded cheese for easy mixing. Turkey bacon adds a nice crunch, but you can swap it with a vegan alternative if you want. Green onions and cherry tomatoes give freshness. Finally, fresh parsley adds a pop of color.

Optional Ingredients for Variations

– Vegan alternatives (vegan mayo, tofu bacon)

– Additional vegetables (bell peppers, celery)

– Different cheese options (pepper jack, feta)

Feel free to get creative! You can make this salad vegan by using vegan mayo and tofu bacon. Want more crunch? Add bell peppers or celery. Experiment with different cheese like pepper jack for a spicy kick or feta for a tangy twist.

For the full recipe, refer to the cooking instructions to make this delightful dish come alive!

Step-by-Step Instructions

Cooking the Potatoes

To boil potatoes to perfection, start with large russet potatoes. Peel them and cube them into even pieces. Place the cubed potatoes in a large pot of salted water. Bring the water to a boil. Cook the potatoes for about 10 to 12 minutes. They should be tender but not mushy. Drain the potatoes and let them cool for a few minutes.

After boiling, I like to spread the potatoes on a baking sheet. This helps them cool down quickly and keeps them from getting soggy.

Preparing the Dressing

For a creamy texture, mix the dressing in a large bowl. Combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Use a whisk or a spatula to blend everything until smooth.

If you want a healthier option, you can use Greek yogurt instead of sour cream. You can also use low-fat mayo. These swaps keep the flavor while cutting some calories.

Combining Ingredients

Once the potatoes are slightly cool, gently fold them into the dressing. Use a spatula to keep them intact. You want to mix without breaking the potatoes too much.

Next, add in the mix-ins. Stir in shredded cheddar cheese, crumbled turkey bacon, green onions, and halved cherry tomatoes. Mix gently to ensure everything is evenly distributed.

Chilling and Serving Tips

Chilling is key for flavor enhancement. Cover the potato salad and refrigerate it for at least one hour. This allows the flavors to meld together.

For serving, you can use a large bowl or individual cups for a fun touch. Before serving, sprinkle freshly chopped parsley on top. This adds freshness and makes your dish look nice.

For the full recipe, refer back to the earlier section. Enjoy every bite of your loaded potato salad!

Tips & Tricks

Essential Cooking Tips

To avoid mushy potatoes during boiling, start with cold water. This helps cook the potatoes evenly. Once the water boils, reduce the heat to a gentle simmer. Cook the potatoes for about 10 to 12 minutes, until fork-tender but firm. Drain them well and let them cool slightly.

Using fresh herbs can add great flavor. I love to use parsley, chives, or dill. These herbs brighten the dish and bring a fresh taste that pairs well with the creaminess of the salad.

Serving Suggestions

Loaded potato salad tastes great with grilled meats, barbecue, or sandwiches. It makes a perfect side for family gatherings or picnics. You can serve it in a large bowl for sharing or in individual cups for a fun twist at parties.

For a creative touch, try layering the salad in clear cups. This way, guests can see the colorful layers. Add extra toppings like cheese and bacon bits right before serving for a nice presentation.

Making Ahead of Time

Potato salad stays fresh in the fridge for about three to five days. Make a big batch and enjoy it throughout the week. To prepare in advance, mix your potatoes and dressing but wait to add fresh toppings until serving. This keeps everything fresh and crunchy.

You can check out the Full Recipe for more details on how to make this delicious dish!

Variations

Vegan Loaded Potato Salad

For a plant-based twist, swap out some key ingredients. Use vegan mayo instead of regular mayo. You can replace sour cream with cashew cream or a dairy-free yogurt. For the bacon, try crumbled tofu bacon or even smoked tempeh.

To keep the flavors strong, add a splash of lemon juice. It gives a nice tang without the dairy. Fresh herbs like dill or chives can also brighten up the dish. This keeps your vegan loaded potato salad creamy and flavorful.

Low-Carb Loaded Potato Salad

Want a keto-friendly version? Use cauliflower instead of potatoes. It gives a similar texture while cutting carbs. Steam cauliflower florets until tender, then mix them into your dressing.

For toppings, add crispy bacon, cheese, and chopped green onions. You can also include avocado for healthy fats. This way, you can enjoy a loaded potato salad without worrying about carbs.

Unique Flavor Profiles

Get creative by adding different herbs and spices. Try fresh basil or cilantro for a fresh taste. You can also add cumin or chili powder for a spicy kick.

When it comes to cheese, venture beyond cheddar. Use feta for a tangy flavor or pepper jack for some heat. These small changes can make a big difference in your loaded potato salad.

For the full recipe, check out the complete guide to loaded potato salad, and enjoy these variations!

Storage Info

Best Practices for Storing Loaded Potato Salad

To keep your loaded potato salad fresh, use airtight containers. Glass or plastic containers with tight lids work best. These containers help prevent air from getting in, keeping your salad tasty. To avoid sogginess, store the salad without any toppings like bacon or green onions. Add those just before serving for the best crunch.

Freezing Loaded Potato Salad

Most potato salads do not freeze well. The texture of the potatoes can change when frozen. However, if you want to freeze it, make sure to do it right. First, let the salad cool completely. Then, place it in a freezer-safe container. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. Stir well before serving to help restore some texture.

Shelf Life and Signs of Spoilage

In the fridge, loaded potato salad lasts about 3 to 5 days. Keep it covered for the best quality. Check for signs of spoilage before eating. If you see any mold or the salad smells sour, it’s time to toss it. Fresh ingredients matter, so always use your senses to judge its safety.

FAQs

Can I make loaded potato salad the day before serving?

Yes, you can make loaded potato salad a day ahead. This saves time and helps flavors blend. Store it in a covered bowl in the fridge. The chill time also makes it taste even better. Just give it a gentle stir before serving.

Can I make a dairy-free version of loaded potato salad?

Absolutely! Use dairy-free sour cream and vegan mayo. You can also swap cheese for a plant-based option. Nutritional yeast adds a cheesy flavor too. This way, everyone can enjoy it.

What’s the best potato to use for potato salad?

Russet potatoes work great for loaded potato salad. They are starchy and fluffy. Yukon Gold potatoes are another good choice. They are creamier and hold their shape well. Avoid waxy potatoes like red or fingerling. They can become mushy in salad.

How can I make loaded potato salad spicier?

Add diced jalapeños or a splash of hot sauce. You can also mix in cayenne pepper for a kick. Try using pepper jack cheese for extra heat. This makes the salad fun and bold!

What can I substitute for mayonnaise in this recipe?

You can use Greek yogurt for a tangy flavor. Avocado also adds creaminess without mayo. Hummus is a great choice too. It gives a unique taste and is healthy.

Is loaded potato salad gluten-free?

Yes, loaded potato salad is gluten-free. Just ensure all your ingredients are gluten-free. Most potatoes, dairy, and veggies are safe. Check labels on any packaged ingredients. Enjoy this dish worry-free!

For the full recipe, check out Loaded Potato Salad.

This blog post covered how to make a tasty loaded potato salad. We started with essential ingredients, gave clear cooking steps, and shared tips for perfecting the dish. You learned variations to suit different diets, like vegan and low-carb. Lastly, we discussed storage best practices and answered common questions.

Now you can create a delicious potato salad for any occasion. Enjoy making this dish your own!

- 4 large russet potatoes, peeled and cubed - 1 cup sour cream - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1/2 cup cooked and crumbled turkey bacon - 1/2 cup green onions, chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped To make this loaded potato salad, gather the ingredients first. I love using large russet potatoes for their fluffiness. They give the salad a hearty base. Start with peeling and cubing the potatoes. This helps them cook evenly and blend well with the dressing. Sour cream and mayonnaise add creaminess. I use a mix of both for the best flavor. Dijon mustard gives a nice tang. Garlic powder and onion powder add depth. Smoked paprika brings a hint of smokiness to the dish. Don’t forget salt and pepper; they enhance all the flavors. Cheddar cheese is a must for that classic loaded taste. I prefer shredded cheese for easy mixing. Turkey bacon adds a nice crunch, but you can swap it with a vegan alternative if you want. Green onions and cherry tomatoes give freshness. Finally, fresh parsley adds a pop of color. - Vegan alternatives (vegan mayo, tofu bacon) - Additional vegetables (bell peppers, celery) - Different cheese options (pepper jack, feta) Feel free to get creative! You can make this salad vegan by using vegan mayo and tofu bacon. Want more crunch? Add bell peppers or celery. Experiment with different cheese like pepper jack for a spicy kick or feta for a tangy twist. For the full recipe, refer to the cooking instructions to make this delightful dish come alive! To boil potatoes to perfection, start with large russet potatoes. Peel them and cube them into even pieces. Place the cubed potatoes in a large pot of salted water. Bring the water to a boil. Cook the potatoes for about 10 to 12 minutes. They should be tender but not mushy. Drain the potatoes and let them cool for a few minutes. After boiling, I like to spread the potatoes on a baking sheet. This helps them cool down quickly and keeps them from getting soggy. For a creamy texture, mix the dressing in a large bowl. Combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Use a whisk or a spatula to blend everything until smooth. If you want a healthier option, you can use Greek yogurt instead of sour cream. You can also use low-fat mayo. These swaps keep the flavor while cutting some calories. Once the potatoes are slightly cool, gently fold them into the dressing. Use a spatula to keep them intact. You want to mix without breaking the potatoes too much. Next, add in the mix-ins. Stir in shredded cheddar cheese, crumbled turkey bacon, green onions, and halved cherry tomatoes. Mix gently to ensure everything is evenly distributed. Chilling is key for flavor enhancement. Cover the potato salad and refrigerate it for at least one hour. This allows the flavors to meld together. For serving, you can use a large bowl or individual cups for a fun touch. Before serving, sprinkle freshly chopped parsley on top. This adds freshness and makes your dish look nice. For the full recipe, refer back to the earlier section. Enjoy every bite of your loaded potato salad! To avoid mushy potatoes during boiling, start with cold water. This helps cook the potatoes evenly. Once the water boils, reduce the heat to a gentle simmer. Cook the potatoes for about 10 to 12 minutes, until fork-tender but firm. Drain them well and let them cool slightly. Using fresh herbs can add great flavor. I love to use parsley, chives, or dill. These herbs brighten the dish and bring a fresh taste that pairs well with the creaminess of the salad. Loaded potato salad tastes great with grilled meats, barbecue, or sandwiches. It makes a perfect side for family gatherings or picnics. You can serve it in a large bowl for sharing or in individual cups for a fun twist at parties. For a creative touch, try layering the salad in clear cups. This way, guests can see the colorful layers. Add extra toppings like cheese and bacon bits right before serving for a nice presentation. Potato salad stays fresh in the fridge for about three to five days. Make a big batch and enjoy it throughout the week. To prepare in advance, mix your potatoes and dressing but wait to add fresh toppings until serving. This keeps everything fresh and crunchy. You can check out the Full Recipe for more details on how to make this delicious dish! {{image_2}} For a plant-based twist, swap out some key ingredients. Use vegan mayo instead of regular mayo. You can replace sour cream with cashew cream or a dairy-free yogurt. For the bacon, try crumbled tofu bacon or even smoked tempeh. To keep the flavors strong, add a splash of lemon juice. It gives a nice tang without the dairy. Fresh herbs like dill or chives can also brighten up the dish. This keeps your vegan loaded potato salad creamy and flavorful. Want a keto-friendly version? Use cauliflower instead of potatoes. It gives a similar texture while cutting carbs. Steam cauliflower florets until tender, then mix them into your dressing. For toppings, add crispy bacon, cheese, and chopped green onions. You can also include avocado for healthy fats. This way, you can enjoy a loaded potato salad without worrying about carbs. Get creative by adding different herbs and spices. Try fresh basil or cilantro for a fresh taste. You can also add cumin or chili powder for a spicy kick. When it comes to cheese, venture beyond cheddar. Use feta for a tangy flavor or pepper jack for some heat. These small changes can make a big difference in your loaded potato salad. For the full recipe, check out the complete guide to loaded potato salad, and enjoy these variations! To keep your loaded potato salad fresh, use airtight containers. Glass or plastic containers with tight lids work best. These containers help prevent air from getting in, keeping your salad tasty. To avoid sogginess, store the salad without any toppings like bacon or green onions. Add those just before serving for the best crunch. Most potato salads do not freeze well. The texture of the potatoes can change when frozen. However, if you want to freeze it, make sure to do it right. First, let the salad cool completely. Then, place it in a freezer-safe container. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. Stir well before serving to help restore some texture. In the fridge, loaded potato salad lasts about 3 to 5 days. Keep it covered for the best quality. Check for signs of spoilage before eating. If you see any mold or the salad smells sour, it’s time to toss it. Fresh ingredients matter, so always use your senses to judge its safety. Yes, you can make loaded potato salad a day ahead. This saves time and helps flavors blend. Store it in a covered bowl in the fridge. The chill time also makes it taste even better. Just give it a gentle stir before serving. Absolutely! Use dairy-free sour cream and vegan mayo. You can also swap cheese for a plant-based option. Nutritional yeast adds a cheesy flavor too. This way, everyone can enjoy it. Russet potatoes work great for loaded potato salad. They are starchy and fluffy. Yukon Gold potatoes are another good choice. They are creamier and hold their shape well. Avoid waxy potatoes like red or fingerling. They can become mushy in salad. Add diced jalapeños or a splash of hot sauce. You can also mix in cayenne pepper for a kick. Try using pepper jack cheese for extra heat. This makes the salad fun and bold! You can use Greek yogurt for a tangy flavor. Avocado also adds creaminess without mayo. Hummus is a great choice too. It gives a unique taste and is healthy. Yes, loaded potato salad is gluten-free. Just ensure all your ingredients are gluten-free. Most potatoes, dairy, and veggies are safe. Check labels on any packaged ingredients. Enjoy this dish worry-free! For the full recipe, check out Loaded Potato Salad. This blog post covered how to make a tasty loaded potato salad. We started with essential ingredients, gave clear cooking steps, and shared tips for perfecting the dish. You learned variations to suit different diets, like vegan and low-carb. Lastly, we discussed storage best practices and answered common questions. Now you can create a delicious potato salad for any occasion. Enjoy making this dish your own!

Loaded Potato Salad

Indulge in the creamy goodness of loaded potato salad that’s perfect for any gathering! This delicious recipe features tender potatoes, rich sour cream, tangy Dijon mustard, savory turkey bacon, and fresh veggies. Ideal for summer picnics or potlucks, it’s easy to make and sure to impress. Don’t miss out on this mouthwatering dish—click through to explore the full recipe and elevate your side dish game!
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Ingredients
  

4 large russet potatoes, peeled and cubed

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup cooked and crumbled turkey bacon (or use a vegan alternative)

1/2 cup green onions, chopped

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Instructions
 

Cook the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender but not mushy, about 10-12 minutes. Drain and allow to cool slightly.

    Prepare the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well blended.

      Combine: Once the potatoes are slightly cooled, gently fold them into the dressing, being careful not to break them too much.

        Add the Mix-Ins: Stir in the shredded cheddar cheese, Turkey bacon, green onions, and cherry tomatoes, mixing until evenly distributed.

          Chill: Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld.

            Serve: Before serving, sprinkle freshly chopped parsley over the top for added freshness and color.

              Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 8 servings

                - Presentation Tips: Serve in a large bowl or individual portions, garnishing with extra cheese and green onions on top for a touch of elegance.

                  WANT TO SAVE THIS RECIPE?