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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy loaded potato salad with crispy bacon and sharp cheddar, perfect for summer BBQs. This salad balances a velvety dressing with crunchy bacon and fresh veggies for a crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 1 cup shredded sharp cheddar cheese (about 115g)
  • 3–4 stalks green onions, thinly sliced
  • 2 stalks celery, diced
  • 1 cup full-fat mayonnaise (240ml)
  • 1/2 cup sour cream (120ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon smoked paprika

Instructions

  1. Place the chopped Yukon Gold potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil over high heat.
  2. Once boiling, reduce to medium and simmer for about 10-12 minutes, or until potatoes are fork-tender but still hold their shape.
  3. Drain well in a colander and let cool slightly.
  4. While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crispy, about 6-8 minutes, flipping halfway.
  5. Transfer bacon to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces.
  6. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Whisk together until smooth.
  7. Add the slightly warm potatoes to the dressing and gently fold to coat.
  8. Toss in chopped celery, green onions, shredded cheddar, and bacon pieces. Stir lightly to mix everything evenly without breaking up the potatoes.
  9. Taste the salad and add more salt, pepper, or a splash of vinegar if needed.
  10. Cover the bowl with plastic wrap and refrigerate for at least one hour before serving.

Notes

Use Yukon Gold potatoes for best texture. Do not overcook potatoes to avoid mushiness. Toss potatoes with dressing while still warm for better flavor absorption. Chill salad for at least one hour before serving to meld flavors. For vegetarian version, omit bacon and add smoked paprika or liquid smoke. For dairy-free, substitute vegan mayo and dairy-free cheese.

Nutrition

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

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