Ingredients
2 lb (900g) Potatoes (Russet or Yukon Gold)
1 cup Sour cream
½ cup Mayonnaise
1 ½ cups Sharp cheddar cheese, shredded
½ cup Green onions, sliced
½ cup Crispy turkey bacon, chopped (optional)
1 tsp Garlic powder
1 tsp Onion powder
½ tsp Salt (plus more to taste)
¼ tsp Freshly ground black pepper
2 tbsp Fresh chives, chopped (for garnish)
Instructions
1. Boil: Place potatoes in a large pot, cover with salted cold water. Bring to a boil, then simmer for 10-12 minutes until fork-tender. Drain and let steam dry.
2. Dressing: Whisk together sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.
3. Combine: Cut warm potatoes into ½-inch cubes. Toss with the dressing while still warm to help absorption.
4. Load: Fold in the shredded cheddar, sliced green onions, and crispy turkey bacon. Mix gently to avoid mashing.
5. Chill: Top with chives, cover, and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
Pro-Tips:
• Adding the dressing to the potatoes while they are still slightly warm allows the starch to absorb the flavors more effectively.
• Do not over-boil your potatoes; they should hold their shape when cubed.
• Substitute half the mayonnaise with Greek yogurt for a lighter, tangier dressing if preferred.
Variations:
• Spicy: Stir in a diced jalapeño or a dash of hot sauce to the dressing.
• Herby: Add fresh dill or parsley to the mix for a bright, aromatic contrast.
• Veggie Boost: Fold in some finely diced celery for extra crunch.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Boil & Toss
- Cuisine: American