Beef Bacon Loaded Potato Salad (Printable)
Crispy beef bacon and sharp cheddar mingle with tender potatoes, creamy dressing and herbs for 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, divided for garnish
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 sharp cheddar cheese, shredded
→ Herbs & Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# How-To Steps:
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 to 12 minutes or until potatoes are fork-tender. Drain and allow to cool slightly.
02 - While potatoes cook, fry chopped beef bacon in a large skillet over medium heat until crisp. Transfer bacon to a paper towel-lined plate to remove 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. Gently fold potatoes with the dressing to coat evenly.
05 - Add celery, green onions, cheddar cheese, parsley, and most of the cooked beef bacon to the bowl. Reserve some green onions and bacon for garnish. Gently mix until thoroughly combined.
06 - Season salad with additional salt and pepper to taste, adjusting as needed.
07 - Transfer to a serving platter or bowl. Garnish with reserved beef bacon, green onions, and extra parsley. Serve warm, at room temperature, or chilled as desired.
# Expert Advice:
01 -
- This salad proves that 'side dish' can be the main event when no one can resist a second helping.
- It stays creamy and flavorful even as it sits out during a backyard potluck—no last-minute fuss needed.
02 -
- If you mix the dressing with hot potatoes, it soaks in perfectly; letting them cool completely first makes the salad taste bland and dry.
- Sneaking in a splash of pickle juice brightens it up—learned after a near disaster when I ran out of mustard.
03 -
- Whisk the dressing before the potatoes finish cooking so it’s ready to toss together while they’re warm.
- A hint of smoked paprika or a handful of diced pickles gives it a smoky, tangy twist that surprises everyone.