Print

Creamy Loaded Potato Salad with Bacon and Cheddar

creamy loaded potato salad - featured image
Print Recipe

A quick and easy creamy loaded potato salad featuring crispy bacon, sharp cheddar, and a tangy mayo-mustard dressing, perfect for summer parties and gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, diced into bite-sized chunks
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3/4 cup mayonnaise (preferably full-fat)
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 celery stalks, finely chopped
  • 1 small red onion, finely diced (optional)
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste

Instructions

  1. Wash and dice 2 pounds of Yukon Gold or red potatoes into roughly 1-inch cubes. Place potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  2. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain and let them cool slightly in a colander.
  3. While potatoes cook, crisp 6 slices of thick-cut bacon in a skillet over medium heat or bake on a foil-lined sheet at 400°F (200°C) for 15-20 minutes. Drain on paper towels and crumble once cool.
  4. In a large bowl, combine 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Whisk together until smooth. Season with salt and pepper to taste.
  5. Finely dice 2 celery stalks and 1 small red onion (optional). Chop 2 tablespoons fresh chives for garnish.
  6. Gently fold the cooked potatoes into the dressing, being careful not to mash them. Add the celery, onion, crumbled bacon, and 1 cup shredded sharp cheddar. Mix until well combined. Taste and adjust seasoning.
  7. Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with chopped chives.

Notes

Do not skip chilling the salad; it helps the dressing soak into the potatoes and enhances flavor. Use freshly shredded cheddar for better creaminess. Cook bacon until crispy but not burnt. Drain potatoes thoroughly to avoid watery salad. Can substitute Greek yogurt for sour cream for a healthier option.

Nutrition

Keywords: potato salad, creamy potato salad, bacon potato salad, cheddar potato salad, summer party recipes, barbecue side dish, easy potato salad

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