Print

Creamy Loaded Potato Salad with Bacon and Cheddar

creamy loaded potato salad - featured image
Print Recipe

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

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 slices bacon, cooked until crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely diced
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: pinch of cayenne pepper

Instructions

  1. Place the peeled or unpeeled potato chunks into a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain potatoes well and let cool slightly.
  2. While potatoes cook, cook bacon slices in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and crumble once cooled.
  3. In a large bowl, whisk together mayonnaise, sour cream, softened cream cheese, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth and creamy.
  4. Stir diced celery, sliced green onions, and chopped chives into the dressing.
  5. Gently fold the slightly warm potatoes into the dressing mixture. Then fold in the crumbled bacon and shredded cheddar cheese.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
  7. Taste before serving and adjust salt and pepper if needed. Sprinkle extra chives or a dash of smoked paprika on top for presentation.

Notes

Do not overcook potatoes to avoid mushiness. Toss potatoes while still warm to absorb dressing better. Crisp bacon separately for texture contrast. Use softened cream cheese for a silky dressing. Chill salad for at least 1 hour to let flavors meld. Freshly shred cheddar cheese for best melting and flavor. For lighter versions, swap half the mayo with Greek yogurt or use dairy-free sour cream. Turkey bacon or vegetarian bacon can be used as substitutes.

Nutrition

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

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