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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy and flavorful potato salad featuring tender Yukon Gold potatoes, crispy bacon, sharp cheddar, and a tangy dressing. Perfect for BBQs and potlucks, this recipe is quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely chopped
  • 1/2 medium red onion, finely diced
  • 3 green onions, sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Rinse and peel the Yukon Gold potatoes, then cut into roughly 1-inch cubes. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  2. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes or until potatoes are fork-tender but still hold their shape. Drain immediately in a colander and spread on a baking sheet to cool quickly.
  3. While potatoes cool, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Drain on paper towels and crumble into bite-sized pieces.
  4. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt (start with 1 teaspoon), and black pepper (about 1/2 teaspoon). Adjust seasoning to taste.
  5. Finely chop celery, red onion, green onions, and parsley if using.
  6. In a large mixing bowl, gently fold together cooled potatoes, bacon, shredded cheddar, celery, red onion, green onions, and parsley.
  7. Pour the dressing over the mixture and gently toss to coat without breaking up the potatoes.
  8. Taste and adjust salt and pepper if needed. Cover with plastic wrap and chill for at least 1 hour before serving.

Notes

Do not overcook potatoes to avoid mushiness. Spread potatoes on a baking sheet to cool quickly and prevent sogginess. Season in layers for depth of flavor. Cook bacon until crisp for texture contrast. Mix gently to keep potato chunks intact. Chill at least 1 hour to let flavors meld and salad firm up. Add bacon and cheese just before serving if preparing in advance to keep them crisp.

Nutrition

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

Find it online: https://sofiaspice.com/creamy-loaded-potato-salad-with-bacon-and-cheddar-recipe-easy-and-perfect-for-bbqs/