Difficulty Hard
Cook Time 20 min
Heat None
A loaded potato salad packed with crispy bacon, sharp white cheddar, and plenty of fresh veggies, all tossed in a creamy, tangy dressing. This ain't your grandma's potato salad — it's got more flavor and crunch in every bite.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 3 lbs red potatoes, cut into bite-sized chunks 4 cups chicken stock 8 slices bacon 1½ cups shredded white cheddar cheese ½ cup diced red onions ½ cup diced celery ½ cup diced red bell peppers ½ cup diced cucumber ¼ cup chopped fresh chives 1 cup mayonnaise ½ cup sour cream 4 oz cream cheese or goat cheese, softened 2 tablespoons fresh lemon juice 1 tablespoon white vinegar 1 tablespoon honey ½ teaspoon red pepper flakes 1 teaspoon paprika 2 tablespoons chopped fresh dill 1 teaspoon dried thyme 1 teaspoon garlic powder Salt and black pepper to taste Directions 1 Boil the potatoes in chicken stock until fork-tender, about 15-20 minutes. Drain and let cool completely in the refrigerator. 2 While potatoes cool, cook bacon until crispy, then crumble. Dice all the vegetables and set aside. 3 In a large bowl, whisk together mayonnaise, sour cream, cream cheese, lemon juice, vinegar, and honey until smooth. Stir in red pepper flakes, paprika, dill, thyme, and garlic powder. 4 Add the cooled potatoes, crumbled bacon, shredded cheddar, red onions, celery, bell peppers, and cucumber to the dressing. Fold everything together gently. 5 Season with salt and black pepper to taste. Fold in the fresh chives. 6 Cover and refrigerate for at least 2 hours before serving to let the flavors come together.
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