Beef Bacon Loaded Potato Salad (Printable)
Warm potatoes, crispy beef bacon, sharp cheddar and a creamy tangy dressing for easy potluck service.
# What You Need:
→ Potatoes
01 - 5 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
02 - 1 tablespoon salt, for boiling
→ Meats
03 - 1.5 pounds beef bacon, chopped
→ Vegetables and Aromatics
04 - 1 cup green onions, sliced (reserve some for garnish)
05 - 1.5 cups celery, finely diced
→ Dairy and Cheese
06 - 1.5 cups sour cream
07 - 1 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 2 cups sharp cheddar cheese, shredded
→ Herbs and Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# How-To:
01 - Place peeled and cubed potatoes in a large pot, add enough cold water to cover, then add 1 tablespoon salt. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes, or until potatoes are fork-tender. Drain using a colander and allow to cool slightly.
02 - While potatoes cook, fry chopped beef bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to remove excess grease.
03 - In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Add warm, drained potatoes to the dressing. Gently fold until potatoes are evenly coated.
05 - Sprinkle in celery, most of the green onions, sharp cheddar cheese, parsley, and most cooked beef bacon. Gently toss until the mixture is thoroughly combined.
06 - Season with additional salt and black pepper to taste. Mix lightly to avoid breaking apart the potatoes.
07 - Transfer to a large serving platter or bowl. Garnish with reserved green onions, remaining beef bacon, and extra parsley as desired. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- The combination of beef bacon and sharp cheddar is a game changer that guests talk about long after the party.
- It scales easily for big gatherings—plus, it can be served warm, chilled, or somewhere in between.
02 -
- Once I rushed the potatoes and ended up with a gluey salad—patience and not overcooking are key.
- Letting the potatoes cool just a little before mixing means you won’t melt the dressing into a soupy mess.
03 -
- Always start potatoes in cold water for even cooking—hot water can cause mushy outsides and undercooked centers.
- Finishing with a little extra sharp cheddar on top draws everyone in for another serving.