Ingredients
- Potatoes (Yukon Gold or Russet), 2 lbs
- Mayonnaise, 1 cup
- Sour Cream, 1/2 cup
- Cooked Bacon, 6 strips, crumbled
- Cheddar Cheese, 1 cup, shredded
- Green Onions, 1/2 cup, chopped
- Hard-boiled Eggs, 4, chopped
- Dijon Mustard, 1 tbsp
Instructions
- Step 1: Boil the potatoes until tender. Drain and let cool slightly, then cut into bite-sized pieces.
Notes
- Keep leftover potato salad refrigerated in an airtight container for up to 3 days for best quality.
- This salad is best served cold, but if you must warm it, try adding a splash of milk and heating gently in the microwave in short bursts to prevent curdling.
- Garnish with extra bacon and green onions right before serving to add a fresh pop of flavor and visual appeal.
- For a tangy kick, try using half plain Greek yogurt instead of sour cream and adding a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American