Description
Creamy loaded red potato salad with bacon, cheddar, and Caesar dressing—perfect for gatherings or summer BBQs.
Ingredients
3 pounds red potatoes, washed and chopped
5 green onions, diced
4 hard-boiled eggs, chopped
7–8 slices bacon, cooked and crumbled
1½ cups shredded cheddar cheese
½ cup mayonnaise
⅓ cup sour cream
⅔ cup Caesar dressing
Salt and pepper to taste
Instructions
1. Boil chopped red potatoes in salted water until fork-tender (5–8 minutes). Drain and let cool.
2. Chop and cook the bacon until crisp. Peel and chop the hard-boiled eggs.
3. In a large bowl, combine potatoes, eggs, green onions, bacon, and shredded cheddar.
4. In a small bowl, mix mayonnaise, sour cream, Caesar dressing, salt, and pepper.
5. Gently fold dressing into potato mixture until evenly coated.
6. Chill in refrigerator for at least 2 hours before serving.
7. Garnish with extra bacon, cheddar, and green onions before serving.
Notes
Make a day ahead for best flavor.
Add mustard or pickles for a tangy variation.
Store in airtight container for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil and mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg