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Comforting Patriotic Loaded Potato Salad with Bacon

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A creamy, tangy potato salad with crispy bacon and fresh veggies, perfect for summer BBQs and gatherings. This recipe balances ease and flavor, making it a crowd-pleaser.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 strips bacon, cooked until crispy and chopped
  • 2 stalks celery, finely diced
  • 1 medium red bell pepper, diced
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh chives, chopped (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender but still firm, about 12-15 minutes. Test by piercing with a fork—it should slide in easily but the potato shouldn’t fall apart. Drain well in a colander and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon strips and cook until crispy, about 6-8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.
  3. Dice celery, red bell pepper, green onions, and chop fresh chives. Set aside.
  4. In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
  5. Gently combine the warm potatoes with chopped veggies, bacon, and dressing in a large bowl. Stir carefully to coat everything without breaking up the potatoes.
  6. Cover and refrigerate the potato salad for at least 1 hour before serving to let flavors meld and chill.
  7. Just before serving, sprinkle extra chopped chives or a few crumbled bacon pieces on top for presentation and added texture.

Notes

Toss potatoes with dressing while still warm for better absorption of flavors. Do not overcook potatoes to avoid mushiness. Use Yukon Gold or red potatoes for best texture. Chilling the salad for at least 1 hour enhances flavor melding. For dairy-free, substitute mayo and sour cream with vegan mayo and coconut yogurt. Bacon can be swapped with turkey or vegetarian bacon alternatives.

Nutrition

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

Find it online: https://yumbelle.com/comforting-patriotic-loaded-potato-salad-with-bacon-easy-recipe-for-summer-bbqs/