Print

Creamy Loaded Potato Salad with Bacon and Cheddar

creamy loaded potato salad - featured image
Print Recipe

A creamy and flavorful potato salad featuring crispy bacon, sharp cheddar, and a tangy dressing, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup (about 115g) freshly shredded sharp cheddar cheese
  • 3–4 green onions, sliced thinly
  • 2 stalks celery, finely chopped
  • 1 cup (240ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika or a dash of hot sauce

Instructions

  1. Place the cut potatoes in a large pot and fill with cold water until the potatoes are submerged by about an inch. Add a pinch of salt and bring to a boil over high heat.
  2. Reduce to a simmer and cook until the potatoes are tender but not falling apart, about 12-15 minutes. Test by poking with a fork; it should slide in easily without the potato collapsing.
  3. Drain the potatoes in a colander and let them cool slightly. Spread them out on a baking sheet to cool faster if desired. Avoid rinsing with water to keep the starches intact.
  4. While potatoes cook, heat a skillet over medium heat. Lay the bacon strips in one layer and cook until crispy, flipping occasionally.
  5. Transfer bacon to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces.
  6. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  7. Add the cooled potatoes to the dressing, gently folding to coat without mashing.
  8. Toss in chopped bacon, shredded cheddar, green onions, and celery. Fold carefully until everything is evenly mixed.
  9. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld. If pressed for time, 30 minutes is sufficient.
  10. Before serving, taste again and add more salt, pepper, or vinegar if needed. Optionally, sprinkle extra cheddar or green onions on top for presentation.

Notes

Avoid overcooking potatoes to prevent mushiness. Use freshly shredded cheddar for better texture and flavor. Chill the salad for at least an hour to let flavors meld. If potatoes seem dry, stir in a teaspoon or two of reserved potato cooking water to loosen the dressing without watering it down.

Nutrition

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

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