Description

Feed 10+ people for under $20 with this creamy, cheesy, and kid-approved loaded potato salad. A budget-friendly side dish that stretches dollar-store potatoes into a feast.

Ingredients

Scale

3 lbs Yukon Gold potatoes
1/4 cup Apple Cider Vinegar
1 ½ cups Mayonnaise
1 cup Sour Cream
2 cups Sharp Cheddar Cheese, shredded
1 lb Bacon, cooked and crumbled
1 cup Green Onions, sliced
4 large Hard-Boiled Eggs, chopped
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Black Pepper to taste

Instructions

Scrub potatoes clean (do not peel) and cut into uniform 1-inch cubes.
Drop potatoes into cold, salted water. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until tender but not falling apart. Drain immediately.
While potatoes are still hot, transfer to a large mixing bowl and pour apple cider vinegar over them. Toss gently to absorb the vinegar. Let cool for 10 minutes until warm.
In a separate bowl, whisk together mayonnaise, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Pour the dressing over the warm potatoes and gently fold to coat. Add half of the cheddar cheese and half of the bacon.
Let the mixture sit at room temperature for 20 minutes to cool completely.
Stir in the green onions, hard-boiled eggs, and the remaining cheese and bacon.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Taste and adjust seasoning with salt or vinegar before serving.

Notes

For best results, shred your own cheese to avoid anti-caking agents. Do not freeze this salad as the mayo and sour cream will separate. It keeps well in the fridge for 4-5 days.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 2
Sodium: 650
Fat: 28
Saturated Fat: 12
Carbohydrates: 35
Fiber: 3
Protein: 12

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