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Savory Loaded Potato Salad with Bacon and Cheddar

loaded potato salad - featured image

A creamy, hearty potato salad featuring crispy bacon, sharp cheddar, and a tangy dressing, perfect for BBQs and potlucks.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 8 slices thick-cut bacon, cooked and chopped
  • 1 ½ cups shredded sharp cheddar cheese
  • 4 large green onions, thinly sliced
  • 2 stalks celery, finely diced
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Peel and cube Yukon Gold potatoes into roughly 1-inch pieces. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Cook for 12-15 minutes until potatoes are tender but firm. Drain and set aside to cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Cook bacon slices until crispy, about 8-10 minutes, turning occasionally. Drain on paper towels and chop into bite-sized pieces once cool.
  3. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Adjust seasoning to taste.
  4. In a large mixing bowl, gently toss warm potatoes with the dressing until evenly coated. Add chopped bacon, shredded cheddar, sliced green onions, and diced celery. Fold carefully to avoid breaking potatoes.
  5. Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, stir gently and adjust seasoning if needed.

Notes

Use warm potatoes when mixing to help dressing absorb better. Chill for at least 1 hour before serving for best flavor. If potatoes seem dry after chilling, stir in extra mayo or a splash of milk. Adding cheese right before serving keeps it from melting completely.

Nutrition

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