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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 BBQs and potlucks. This easy recipe comes together in about 30 minutes and is a crowd-pleaser for all ages.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 8 slices bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded (about 100g)
  • 1 cup mayonnaise (240 ml), preferably full-fat
  • ½ cup sour cream (120 ml)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 green onions, thinly sliced
  • 2 celery stalks, finely diced
  • Salt and pepper to taste
  • Optional: smoked paprika for smoky depth
  • Optional: chopped fresh parsley for color

Instructions

  1. Rinse and cut 3 pounds of Yukon Gold or red potatoes into roughly 1-inch chunks. Place in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are tender but still hold their shape. Drain and let cool completely.
  2. While potatoes cook, heat a skillet over medium heat and cook 8 slices of bacon until crisp, about 6-8 minutes, turning occasionally. Transfer to paper towels to drain, then crumble once cool.
  3. In a large mixing bowl, combine 1 cup mayonnaise, ½ cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, salt, and pepper. Whisk until smooth. Adjust seasoning as needed.
  4. Add cooled potatoes to the dressing along with crumbled bacon, shredded cheddar, sliced green onions, and diced celery. Gently fold together with a spatula to avoid breaking the potatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently before serving. If too thick, loosen with a splash of milk or reserved potato cooking water.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to keep the salad from becoming mushy. Cook bacon until crisp for best texture. Cool potatoes completely before mixing to avoid watery dressing. Chill salad for at least 1 hour to let flavors meld. Adjust seasoning after chilling. For dairy-free options, substitute sour cream with plain Greek yogurt or coconut yogurt. This recipe is naturally gluten-free but check mustard and mayonnaise labels.

Nutrition

Keywords: potato salad, bacon, cheddar, creamy potato salad, BBQ side dish, potluck recipe, easy potato salad

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