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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy, savory potato salad featuring Yukon Gold potatoes, crispy bacon, sharp cheddar, and a tangy dressing, perfect for BBQ sides and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked crisp and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 3 large eggs, hard-boiled and chopped
  • 1/2 cup red onion, finely diced
  • 2 celery stalks, diced
  • 2 tablespoons fresh chives, chopped (optional)
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse and peel the Yukon Gold potatoes, then cut into uniform 1-inch bite-sized chunks. Place in a large pot and cover with cold water by an inch. Add a pinch of salt. Bring to a gentle boil over high heat, then reduce to medium and simmer for 12–15 minutes until potatoes are fork-tender but not falling apart. Drain and let cool slightly.
  2. While potatoes cook, crisp the bacon in a skillet over medium heat, turning occasionally. Once crisp, transfer to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
  3. Place eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then remove from heat and cover pan. Let eggs sit for 10-12 minutes. Transfer eggs to ice water immediately to stop cooking. Once cooled, peel and chop coarsely.
  4. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
  5. In a large bowl, gently fold the cooled potatoes with chopped eggs, bacon, red onion, celery, cheddar cheese, and chives.
  6. Pour the dressing over the potato mixture. Using a spatula, gently fold the salad until everything is evenly coated, being careful not to mash the potatoes.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld and the salad chill nicely.
  8. Before serving, give the salad a gentle stir, taste, and adjust salt or pepper if needed.

Notes

Start potatoes in cold water to cook evenly and prevent mushiness. Use gentle folding to keep potato chunks intact. Chilling the salad for at least 1 hour enhances flavor melding. For dairy-free, substitute sour cream and cheddar with plant-based alternatives. For vegetarian, omit bacon and add roasted red peppers or sun-dried tomatoes.

Nutrition

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

Find it online: https://avabowls.com/creamy-loaded-potato-salad-with-bacon-and-cheddar-recipe-for-perfect-bbq-sides/