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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy and flavorful potato salad loaded with crispy bacon, sharp cheddar, and a tangy dressing, perfect for family gatherings and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 strips thick-cut bacon, cooked until crisp and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • 2 hard-boiled eggs, chopped (optional)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and black pepper to taste

Instructions

  1. Place the peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain in a colander and let cool for 10 minutes.
  2. While potatoes cook, heat a non-stick skillet over medium heat. Add bacon strips and cook until crispy, about 5-7 minutes, turning occasionally. Transfer bacon to paper towels to drain excess fat, then chop into bite-sized pieces.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed.
  4. Add the cooled potatoes, chopped bacon, shredded cheddar, sliced green onions, and chopped hard-boiled eggs to the bowl with dressing. Gently fold everything together with a spatula, taking care not to break the potatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld.
  6. Before serving, give the salad a gentle stir and taste. Add a pinch more salt, pepper, or vinegar if needed.

Notes

Use Yukon Gold potatoes for best texture and flavor. Avoid overcooking potatoes to prevent mushiness. Save a tablespoon of bacon fat to add smoky flavor to the dressing if desired. Chill the salad for at least 1 hour for best flavor. Mix gently to keep potatoes chunky. This salad tastes better the next day. For dairy-free, substitute sour cream and mayo with plant-based alternatives. Check bacon for gluten cross-contamination if needed.

Nutrition

Keywords: potato salad, bacon, cheddar, creamy potato salad, family gathering, picnic, potluck, comfort food

Find it online: https://piperplate.com/creamy-loaded-potato-salad-with-bacon-and-cheddar-easy-recipe-for-family-gatherings/