Description
This loaded potato salad is the ultimate creamy, cheesy, and meaty side dish—perfect for BBQs, potlucks, or holiday dinners. Made with roasted red potatoes, flank steak, sharp cheddar, sour cream, and green onions, this salad delivers bold flavor in every bite.
Ingredients
3 lbs red-skinned potatoes, cubed
2 tbsp olive oil
Salt and black pepper (to taste)
1 cup mayonnaise
½ cup sour cream
1 tbsp apple cider vinegar
8 oz shredded sharp cheddar cheese
¾ cup flank steak bits (or 3 oz cooked steak)
5 green onions, sliced
Instructions
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Preheat oven to 425°F.
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Cut red potatoes into ¾-inch cubes.
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Toss potatoes on a rimmed baking sheet with olive oil, salt, and pepper.
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Roast for 30–35 minutes until golden and tender. Let cool.
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In a small bowl, whisk together mayonnaise, sour cream, and apple cider vinegar.
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In a large bowl, combine roasted potatoes, dressing, cheese, steak bits, and green onions.
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Mix gently to coat.
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Refrigerate for 30 minutes before serving. Add salt and pepper to taste.
Notes
Swap bacon for steak if preferred.
Add diced celery or pickles for crunch.
Use light mayo or Greek yogurt to reduce fat.
- Prep Time: 10 minutes
- Rest: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g