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Creamy Potato Salad with Bacon and Cheddar

creamy potato salad with bacon and cheddar - featured image
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A comforting and indulgent creamy potato salad featuring crispy bacon and sharp cheddar, perfect for cozy gatherings and potlucks.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon kosher salt (for boiling water)
  • 1/2 cup (120g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Freshly ground black pepper, to taste
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup (100g) sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • 2 celery stalks, finely diced

Instructions

  1. 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 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. 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. Optionally reserve a tablespoon of bacon fat to stir into the dressing for an extra smoky note.
  4. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and black pepper until smooth and creamy. If adding reserved bacon fat, stir it in now.
  5. 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. 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 to let flavors meld and salad chill.

Notes

Do not overcook potatoes to avoid mushy texture. Cool potatoes before mixing to keep chunks intact. Cooking bacon over medium heat prevents burning and keeps it crispy. Reserving bacon fat to add to dressing adds smoky depth. Salad tastes best after chilling at least 1 hour or overnight. Can substitute dairy-free mayo and sour cream for dairy-free version. For vegetarian version, omit bacon and add smoked paprika or liquid smoke.

Nutrition

Keywords: potato salad, creamy potato salad, bacon, cheddar, comfort food, side dish, easy recipe, cozy gatherings

Find it online: https://wigglebite.com/creamy-potato-salad-with-bacon-and-cheddar-easy-recipe-for-cozy-gatherings/