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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy, cheesy potato salad with crispy bacon and sharp cheddar, perfect for summer parties and easy to make ahead.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup shredded sharp cheddar cheese (about 100 grams)
  • 3/4 cup mayonnaise (preferably whole egg mayo)
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 4 stalks green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Place the chopped potatoes into a large pot and cover with cold water by at least an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender but still firm, about 12-15 minutes. Test by poking with a fork—you want them soft enough to pierce but not falling apart.
  2. Drain the potatoes in a colander and let them cool to room temperature. You can speed this up by spreading them on a baking sheet. It’s important they aren’t hot when mixed with the dressing to avoid it becoming watery.
  3. While potatoes cook, fry bacon slices in a skillet over medium heat until crispy, around 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess grease. Once cool, chop into bite-sized pieces.
  4. In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning.
  5. Gently fold the cooled potatoes, chopped bacon, shredded cheddar, green onions, and parsley into the dressing. Mix carefully to coat everything evenly without breaking up the potatoes.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld and the salad firm up.
  7. Before serving, give the salad a gentle stir and adjust seasoning if needed. Garnish with extra green onions or cheddar for presentation.

Notes

Use Yukon Gold or red potatoes for best texture. Avoid overcooking potatoes to prevent them from falling apart. Chilling the salad overnight intensifies flavors. For a lighter version, swap half the mayo with Greek yogurt. For dairy-free, use vegan mayo and omit cheddar or use a plant-based cheese. Turkey bacon can be used as a substitute for bacon. Crisp bacon well for best texture.

Nutrition

Keywords: potato salad, bacon, cheddar, creamy potato salad, summer side dish, picnic recipe, party recipe

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