Loaded Red Potato Bacon Salad (Print-Friendly Version)
Red potatoes, bacon, cheddar, and green onion in a creamy, flavorful salad—perfect for gatherings or picnics.
# Ingredients:
01 -
3 pounds red potatoes, washed and cut into bite-sized chunks
02 -
5 stalks green onion, diced
03 -
4 hard-boiled eggs, peeled and chopped
04 -
1/2 pound bacon (approximately 7 to 8 slices), chopped and cooked
05 -
1 and 1/2 cups shredded cheddar cheese
06 -
1/2 cup mayonnaise
07 -
1/3 cup sour cream
08 -
2/3 cup Caesar dressing
09 -
Salt and pepper, to taste
# Steps:
01 -
Add potatoes to a large pot and fill with cold water until all potatoes are covered. Add salt if desired to flavor potatoes. Heat to boiling and simmer until potatoes are tender when pierced with a fork, approximately 5 to 8 minutes depending on size.
02 -
Drain the cooked potatoes and allow them to cool.
03 -
Add potatoes, green onion, eggs, bacon, and cheddar cheese to a large mixing bowl. Reserve some green onion, cheese, and bacon for garnish.
04 -
Mix together mayonnaise, sour cream, Caesar dressing, and salt and pepper to taste.
05 -
Gently stir the dressing into the potato mixture until evenly combined. Transfer the potato salad to the fridge to cool for at least 2 hours or until ready to serve.
06 -
Top the cooled potato salad with reserved green onion, cheddar cheese, and bacon before serving.
# Notes:
01 -
Allow the potato salad to cool for at least 2 hours for optimal flavor infusion.