Beef Bacon Loaded Potato Salad (Printable)
Crispy beef bacon, cheddar, celery and creamy dressing tossed with Yukon Gold potatoes for a hearty crowd-pleasing side.
# What You'll 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 & Aromatics
04 - 1 cup green onions, sliced
05 - 1.5 cups celery, finely diced
→ Dairy & Cheese
06 - 1.5 cups sour cream
07 - 1 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 2 cups shredded sharp cheddar cheese
→ Herbs & Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# How To Make It:
01 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce heat and simmer for 10-12 minutes until fork-tender. Drain and cool slightly.
02 - While potatoes cook, fry chopped beef bacon in a large skillet over medium heat until crispy. Transfer to a plate lined with paper towels to drain excess fat.
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 bowl with the dressing. Gently fold to evenly coat the potatoes.
05 - Incorporate celery, green onions, cheddar cheese, parsley, and most of the beef bacon (save some for garnish) into the potato mixture. Gently mix until thoroughly combined.
06 - Adjust seasoning with additional salt and pepper according to taste.
07 - Transfer the salad to a serving platter or bowl. Garnish with reserved green onions, beef bacon, and extra parsley.
08 - Serve warm, at room temperature, or chilled as preferred.
# Tips from dashanddishes:
01 -
- This is the kind of salad that steals the show at potlucks and keeps people coming back for seconds.
- I found the creamy tang and salty crispness is utterly irresistible—even the little ones scraped their plates clean.
02 -
- Once, I rushed the potatoes and ended up with a gluey mess—potatoes need that brief cool after draining to keep their shape.
- Swapping in bagged pre-shredded cheese once made the salad taste flat; real, sharp cheddar gives it personality.
03 -
- I once learned the hard way that over-mixing breaks down the potatoes, so use a light hand every time.
- For an extra level of flavor, use a portion of the rendered bacon fat to whisk into the dressing.