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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy, tangy potato salad featuring Yukon Gold potatoes, crispy bacon, sharp cheddar, and a smoky paprika dressing. Perfect for BBQs and gatherings, this side dish balances indulgence with a satisfying texture.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon salt (for boiling water)
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • 2 celery stalks, diced
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water. Add 1 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 still hold shape. Drain well in a colander and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add the bacon slices and cook until crisp, about 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess fat. Once cool, crumble into bite-sized pieces.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.
  4. Add the warm (not hot) potatoes to the dressing and gently fold to coat. Fold in crumbled bacon, shredded cheddar, sliced green onions, diced celery, and chopped hard-boiled eggs if using. Gently toss to combine evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a gentle stir and adjust seasoning if needed.

Notes

Use Yukon Gold or red potatoes for best texture. Avoid overboiling potatoes to prevent mushiness. Add dressing to warm potatoes to help absorption without melting cheese. Cook bacon until crisp for best texture contrast. Refrigerate at least 1 hour before serving for best flavor. Gently fold ingredients to keep potato chunks intact. For vegetarian option, substitute bacon with smoked tempeh or mushroom bacon. For dairy-free, use vegan mayo and cheese alternatives.

Nutrition

Keywords: potato salad, bacon, cheddar, creamy potato salad, BBQ side dish, loaded potato salad, smoked paprika, picnic recipe

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