Printable Recipe: Cheddar and Bacon Potato Salad Recipe

Cheddar and Bacon Potato Salad Recipe

Sure, potato salad is a traditional 4th of July picnic recipe just about every year. But there's potato salad... and then there's potato salad. THIS is potato salad as it was always meant to be: rich, decadent, and full of flavor. As far as food for a 4th of July picnic is concerned, I could eat this and nothing else.

Make this wonderful potato salad just once, and your friends and family will be bugging you to bring it along every year. Perhaps a mixed blessing?

This 4th of July picnic recipe can be made a day ahead of time-- the time just allows the flavors to mix even more. And don't be shy with the bacon... it really makes this dish.

Serves about 8.

Ingredients:
8 medium potatoes
1 tsp. seasoning salt
10 slices bacon, cooked crisp, drained, crumbled
8 green onions, sliced
2 C. shredded sharp cheddar cheese
16 oz. sour cream (light works well)
1 tsp. freshly ground black pepper
3/4 C. mayonnaise
1 tsp. garlic salt
2 tsp. prepared mustard

Instructions: 1. Boil potatoes until perfectly tender. Drain and allow to cool to warm-- they shouldn't be hot enough to melt the cheese.

2. Peel (if desired-- I like to leave the peel on) and cube potatoes and place in a large serving bowl. Sprinkle with seasoning salt. Mix gently.

3. In a separate bowl whisk together the sour cream, pepper, mayo, garlic salt, and mustard.

4. Add bacon, onion, and cheese to the potatoes. Mix gently. Stir in the dressing mixture.

5. Cover and refrigerate this 4th of July picnic recipe at least 3 hours before serving.