Ingredients
Scale
- 8–10 medium russet potatoes
- 1 C sour cream
- ½ C mayo
- 12 slices of bacon cooked and crumbled
- 1 yellow onion chopped
- ¼ tsp chives
- 1 ½ C sharp cheddars cheese shredded
- Pinch of kosher salt
- Pinch of black pepper
- Sliced Green onions to garnish
Instructions
- Wash your russet potatoes and cut them into bite-sized chunks. Add them to a pot of boiling water with salt.
- Simmer and cook for 20 to 25 minutes or until they are tender. Remove the pot from the stove and drain the boiled potatoes. Then place them in the fridge.
- Add the mayo and sour cream to a large bowl. Mix them to combine.
- Add the cold-boiled potatoes, chives, onion, half bacon, and ¾ cup of shredded cheddar cheese. Season with salt and pepper to taste, and toss the potato salad.
- Add the remaining cheese, bacon crumble, and sliced green onions. Serve and enjoy!
- Category: Salad
- Cuisine: American