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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy, smoky, and tangy potato salad loaded with crispy bacon and sharp cheddar, perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 8 slices thick-cut bacon, cut into bite-sized pieces
  • 1 cup sharp cheddar cheese, shredded (about 120 g)
  • 1 cup mayonnaise (240 ml)
  • 1/2 cup sour cream (120 ml)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 stalks green onions, thinly sliced
  • 2 stalks celery, finely diced
  • Salt and freshly ground black pepper to taste
  • Optional: Fresh chopped parsley or dill for garnish

Instructions

  1. Place peeled and cut Yukon Gold potatoes in a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for 10-12 minutes until potatoes are fork-tender but not falling apart. Drain well and set aside to cool slightly.
  2. While the potatoes cook, heat a skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy and golden—about 8-10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon fat in the skillet. Pour off excess fat if needed.
  3. In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Stir in the reserved bacon fat from the skillet. Taste and adjust seasoning.
  4. In a large bowl, gently fold the warm potatoes with the diced celery, sliced green onions, crispy bacon, shredded cheddar, and dressing. Stir carefully to coat everything without breaking the potatoes.
  5. Cover the salad and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a gentle stir and garnish with fresh parsley or dill if desired.

Notes

Do not overcook potatoes to avoid mushiness. Use bacon fat in the dressing for smoky richness. Fold salad gently to keep potato chunks intact. Chill for at least 1 hour or overnight for best flavor. For lighter or dairy-free versions, substitute mayo with Greek yogurt or vegan alternatives and use turkey bacon or smoked paprika-roasted chickpeas.

Nutrition

Keywords: potato salad, bacon, cheddar, creamy potato salad, summer BBQ, picnic side dish, easy potato salad

Find it online: https://coracooks.com/creamy-loaded-potato-salad-with-bacon-and-cheddar-easy-recipe-for-summer-bbq/