Creamy Potato Salad with Bacon and Cheddar Easy Recipe for Cozy Gatherings

“I wasn’t expecting cooking advice from my plumber, but there I was, watching him fix my sink while he told me about his grandmother’s creamy potato salad with bacon and cheddar.” It was last fall, a chilly Thursday afternoon when the heater broke down, and while the plumber worked, he casually shared this recipe that immediately caught my attention. Honestly, I was skeptical at first—potato salad always felt like a summer picnic thing, and bacon and cheddar? That sounded like a loaded snack rather than a side dish.

But you know that feeling when a recipe sticks with you long after you hear about it? I jotted down the key points on a scrap of paper, completely distracted by a cracked bowl I’d just dropped in the kitchen. That night, I gave it a shot, making a bit of a mess along the way, and the results were unexpectedly comforting. The creamy texture, the crispy bacon bits, and the sharp cheddar melted together in a way that felt cozy and indulgent without being over the top.

Maybe you’ve been there, craving something warm and familiar on a blustery evening, something that feels like a hug but also hits the spot with a bit of tang and crunch. This creamy potato salad with bacon and cheddar quickly became my go-to for cozy gatherings, potlucks, or just when I want to bring comfort food to the table without too much fuss. Let me tell you, it’s the kind of dish that makes you close your eyes after the first bite—and honestly, isn’t that what good food is all about?

Why You’ll Love This Recipe

Having tested this creamy potato salad with bacon and cheddar multiple times—sometimes under the pressure of last-minute guests or after a long day—I can say it’s a crowd-pleaser that doesn’t stress you out. Here’s why it’s worth trying:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or spontaneous get-togethers.
• Simple Ingredients: No fancy grocery trips needed; most are pantry staples or easy to find at any supermarket.
• Perfect for Cozy Gatherings: Whether it’s a casual dinner party or a comforting side on a chilly day, it fits right in.
• Crowd-Pleaser: Kids and adults alike love the creamy-cheesy goodness paired with smoky bacon crunch.
• Unbelievably Delicious: The balance of creamy texture with sharp cheddar and crispy bacon makes it stand out.

What sets this recipe apart is the little touches—the use of sour cream alongside mayo for tang, the way the bacon is cooked until just crisp (not burnt), and the cheddar that melts slightly into the warm potatoes for a luscious finish. It’s not just another potato salad; it’s the kind that makes you want seconds, and maybe thirds. Plus, it’s a comforting dish that feels like a warm blanket on a plate, perfect for those moments when you just want to gather close with friends or family.

What Ingredients You Will Need

This creamy potato salad with bacon and cheddar relies on straightforward, wholesome ingredients that come together for big flavor and satisfying texture without any fuss. Most are kitchen staples, and if you grab fresh or quality versions, the difference really shows.

• For the Potato Base:
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes (these hold their shape well and have a creamy texture)
  • 1 teaspoon kosher salt (for boiling water)
• For the Dressing:
  • 1/2 cup (120g) mayonnaise (I prefer Hellmann’s for its smooth texture)
  • 1/4 cup (60g) sour cream (adds tang and richness)
  • 1 tablespoon Dijon mustard (brightens the flavor)
  • 1 tablespoon apple cider vinegar (balances the creaminess)
  • 1 teaspoon sugar (just a touch to round out flavors)
  • Freshly ground black pepper, to taste
• For the Mix-Ins:
  • 6 slices thick-cut bacon (cooked until crispy and chopped)
  • 1 cup (100g) sharp cheddar cheese, shredded (preferably aged for more flavor)
  • 3 green onions, thinly sliced (adds a mild onion bite)
  • 2 celery stalks, finely diced (for crunch)

Substitution tips: For a dairy-free twist, swap sour cream and mayo with vegan versions. If you want to keep it gluten-free, all ingredients here are naturally free of gluten, just check labels. And if cheddar isn’t your thing, try swapping with smoked gouda or Monterey Jack for a different flavor profile.

Equipment Needed

• Large pot for boiling potatoes
• Colander for draining
• Mixing bowls (one large for combining everything)
• Frying pan or skillet for cooking bacon (cast iron works great here)
• Sharp knife and cutting board for prepping veggies and bacon
• Measuring cups and spoons
• Spatula or wooden spoon for mixing
• Optional: cheese grater if shredding cheddar from a block

If you don’t have a cast iron skillet, a non-stick pan will do just fine for bacon. I used to cook bacon on a baking sheet in the oven, but frying gives that perfect crisp and a bit of rendered fat to add flavor. For budget-friendly options, basic stainless steel pots and pans work perfectly well, and you don’t need anything fancy to get excellent results.

Preparation Method

1. Prepare the Potatoes: Place the peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender but not falling apart, about 12-15 minutes. Test with a fork; it should slide in easily but the potatoes should hold their shape.
2. Drain and Cool: Drain the potatoes in a colander and let them cool to room temperature. You can spread them out on a baking sheet to speed up cooling if you’re in a hurry. Avoid mixing while hot to prevent mushy results.
3. Cook the Bacon: While potatoes are cooling, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-sized pieces. Tip: Reserve a tablespoon of bacon fat to stir into the dressing for an extra smoky note (optional but worth trying).
4. Make the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and black pepper until smooth and creamy. If you’re adding reserved bacon fat, stir it in now.
5. Combine Salad: Gently fold the cooled potatoes into the dressing. Add chopped bacon, shredded cheddar, green onions, and diced celery. Mix carefully to combine without breaking up the potatoes.
6. Season and Chill: Taste and adjust seasoning with more salt or pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting time lets the flavors meld and the salad chill to the perfect creamy consistency.

Preparation notes: If you’re short on time, you can serve immediately, but the salad tastes best after chilling. Also, don’t overmix or you’ll end up with mashed potatoes rather than a salad with hearty chunks. I once forgot to cool the potatoes and ended up with a gloopy mess—so trust me on this one!

Cooking Tips & Techniques

For this creamy potato salad with bacon and cheddar, a few tricks make all the difference. First, don’t rush cooking the potatoes—firm but tender is the goal. Overcooked potatoes turn mushy and watery, which ruins texture.

When cooking bacon, medium heat is key. Too hot, and it burns; too low, and it’s chewy. Keep an eye on it and turn as needed. Also, save some of the rendered bacon fat if you want to add a smoky depth to your dressing—it’s a little trick I learned from a friend that adds subtle flavor without overpowering.

Mix gently! Folding ingredients carefully keeps the potato chunks intact. I learned this the hard way after stirring vigorously and ending up with a mash instead of a salad. Using a large bowl gives you room to combine without crushing.

Timing helps too—making the salad a few hours ahead means flavors blend beautifully. If you’re juggling multiple dishes, cook the potatoes first and let them cool while prepping bacon and other ingredients. This multitasking saves time and stress.

Variations & Adaptations

• Vegetarian Version: Skip the bacon and add smoked paprika or liquid smoke to the dressing for that smoky flavor. Toasted walnuts or roasted chickpeas also add crunch.
• Seasonal Twist: In spring or summer, toss in fresh peas or chopped radishes for a pop of color and freshness. In fall, roasted sweet potatoes work beautifully instead of Yukon Golds.
• Low-Carb Option: Substitute cauliflower florets for potatoes. Steam until tender, then treat like the potatoes in the recipe.
• Different Cheese: Swap cheddar for crumbled feta or blue cheese for a tangier bite, or Monterey Jack for a milder flavor.
• Personal Variation: I once added a bit of chopped dill pickle for an extra zing—it was a hit and gave the salad a delightful tang that surprised my guests.

Serving & Storage Suggestions

This creamy potato salad with bacon and cheddar is best served chilled or at cool room temperature. It pairs beautifully with grilled meats, roasted chicken, or as part of a buffet spread. For a cozy touch, serve it alongside warm cornbread or crusty rolls.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so it often tastes even better the next day. When reheating, I recommend serving it cold or at room temp rather than warming it up, as heating can break down the creamy texture.

If you want to prep in advance, you can cook the potatoes and bacon a day ahead. Just wait to mix the salad until closer to serving to keep everything fresh and vibrant.

Nutritional Information & Benefits

Per serving (based on 6 servings): approximately 320 calories, 18g fat, 28g carbohydrates, 10g protein.

Potatoes provide potassium and vitamin C, while bacon adds protein and savory flavor (though it’s best enjoyed in moderation). Cheddar cheese contributes calcium and vitamin A, and the green onions add a bit of fiber and antioxidants.

This recipe is naturally gluten-free and can be adapted for dairy-free diets by swapping mayo and sour cream. It’s a balanced side that brings comfort without overdoing heavy sauces or artificial ingredients—honestly, it’s a satisfying dish that feels indulgent but keeps it real.

Conclusion

If you’re looking for a creamy potato salad with bacon and cheddar that’s easy to make, full of flavor, and perfect for cozy gatherings, this recipe delivers every time. It’s versatile, forgiving, and absolutely delicious in that comforting way we all crave now and then.

Feel free to tweak it to your liking—more bacon? Swap the cheddar? Add your favorite herbs? That’s the beauty of a recipe like this; it welcomes your personal touch. I love how it brings people together, whether that’s around a backyard fire or a casual Sunday dinner.

Give it a try, and don’t forget to let me know how you made it your own. Your cozy gathering just got a little tastier!

FAQs

Can I make this potato salad ahead of time?

Yes! It actually tastes better after chilling for at least an hour or overnight, allowing flavors to meld.

What’s the best potato to use for this salad?

Yukon Gold potatoes are ideal because they hold their shape and have a creamy texture when cooked.

How do I keep the potato salad from becoming mushy?

Cook potatoes just until tender, drain well, and let them cool before mixing. Handle gently when combining ingredients.

Can I use pre-cooked bacon or bacon bits?

Sure, but freshly cooked bacon adds the best texture and flavor. If using pre-cooked, try to crisp it slightly in a pan before adding.

Is this recipe suitable for dairy-free diets?

Yes! Replace mayo and sour cream with dairy-free alternatives, and choose a dairy-free cheese or omit it.

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