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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy and flavorful loaded potato salad featuring Yukon Gold potatoes, crispy bacon, sharp cheddar, and a tangy dressing with cottage cheese. Perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked crisp and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup small-curd cottage cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup celery, finely chopped
  • 1/4 cup green onions, sliced thin
  • Salt and pepper to taste

Instructions

  1. Place the chopped Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender but still hold their shape, about 15-18 minutes. Drain and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crisp, turning occasionally for even browning, about 8-10 minutes. Transfer bacon to a paper towel-lined plate to drain excess grease, then chop into small pieces.
  3. In a large mixing bowl, combine mayonnaise, cottage cheese, Dijon mustard, and apple cider vinegar. Whisk together until smooth and creamy. Season with salt and pepper to taste.
  4. Stir in the finely chopped celery and sliced green onions.
  5. Once potatoes have cooled enough to handle but are still warm, gently fold them into the dressing, being careful not to mash them.
  6. Fold in the crispy bacon pieces and shredded sharp cheddar cheese evenly.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld and the salad firm up.

Notes

Use Yukon Gold potatoes for best texture; red potatoes can be substituted. Start potatoes in cold water for even cooking. Chill salad for at least 1 hour before serving to meld flavors. If potatoes seem watery, drain well and let sit in colander before mixing. Bacon can be baked at 400°F for 15 minutes as an alternative to stovetop crisping. For dairy-free version, use vegan mayo, dairy-free cottage cheese or yogurt, and plant-based cheese.

Nutrition

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

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