Loaded Bacon Potato Salad: Bold Smoky Fun for Gatherings
Okay, so here’s the deal with this Loaded Bacon Potato Salad – it’s basically everything delicious in one bowl!
I’m talking creamy potatoes, salty bacon, and melty cheese all hanging out together. Every time I bring this to a cookout, it disappears so fast it’s almost funny.
People literally come back for thirds! The bacon makes it extra special, you know? It’s not just any boring potato salad.
Trust me, once you taste this loaded bacon potato salad at your next party, you’ll understand why everyone goes crazy for it. Ready to make some magic?
Ingredients You’ll Need
So this recipe is pretty straightforward – just good stuff mixed together to make something AMAZING! Look at the recipe card for the full ingredients list and amounts.
- Yukon Gold Potatoes: These babies stay nice and creamy without turning into mush. Perfect bite every time!
- Thick-Cut Bacon: This is where all that smoky, crispy goodness comes from. Can’t skip this!
- Sharp Cheddar Cheese: Nice and tangy to balance everything out. Makes it extra rich, too!
- Sour Cream: Gives you that creamy, dreamy texture everyone loves. So smooth and velvety!
- Mayonnaise: The classic choice that makes everything stick together just right. Totally essential here!
- Green Onions: A little mild onion flavor without being too strong. Keeps things balanced nicely!
- Fresh Chives: Pretty green color plus a gentle herb taste. Makes it look fancy!
How to Make Loaded Bacon Potato Salad
Alright, let’s get cooking! This is easier than you think, and the results? Absolutely worth it.
Step 1: Prepare and Boil the Potatoes
Cut 3 pounds Yukon Gold potatoes into 1-inch cubes and toss them in your pot. Cover with cold water, add 1 tablespoon salt, and bring everything to a boil. Then turn the heat down and let them simmer 12-15 minutes until they’re fork-tender.
Step 2: Cook the Bacon Until Crispy
While those potatoes are doing their thing, put 1 pound thick-cut bacon in a cold skillet. Turn the heat to medium and cook for 12-14 minutes, flipping now and then. When it’s nice and crispy, drain on paper towels and chop it up!
Step 3: Drain and Cool Potatoes
Dump your cooked potatoes into a colander and spread them on a baking sheet. Let them cool for 15 minutes. This step matters because hot potatoes make your dressing all watery and weird!
Step 4: Mix the Creamy Dressing
Grab your large mixing bowl and throw in 1 cup mayonnaise, ¾ cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and ½ teaspoon garlic powder. Whisk it all together until it’s super smooth!
Step 5: Combine All Ingredients
Now for the fun part! Add your cooled potatoes, chopped bacon, 1½ cups shredded sharp cheddar cheese, and ½ cup sliced green onions to that dressing. Fold everything together gently – don’t go crazy or you’ll break the potatoes!
Step 6: Chill and Garnish Before Serving
Cover your bowl with plastic wrap and stick it in the fridge for at least 2 hours. When you’re ready to serve, sprinkle 2 tablespoons of fresh chopped chives and some extra bacon bits on top. Looks so pretty!
Tips for the Best Loaded Bacon Potato Salad
- Choose the right potatoes: Yukon Gold or red ones are your friends here. They don’t fall apart like other types!
- Don’t overcook potatoes: Start checking at 12 minutes with a fork. Mushy potatoes ruin everything, trust me on this.
- Cool potatoes completely: Seriously, wait for them to cool down. Your dressing will thank you later!
- Reserve bacon for garnish: Save some crispy pieces for the top. Makes it look restaurant-fancy without any extra work.
- Make it ahead: Here’s a secret – it tastes even better the next day after everything gets cozy together!
Variations and Substitutions
Want to mix things up? Go for it! This recipe is super flexible and fun to play with.
- Greek yogurt swap: Use Greek yogurt instead of sour cream for a lighter version. Still creamy and delicious!
- Turkey bacon alternative: Turkey bacon works great if you want less fat. You still get that smoky taste!
- Add hard-boiled eggs: Throw in some chopped eggs for extra protein, kind of like this Deviled Egg Potato Salad. So good!
- Herb variations: Try dill or parsley instead of chives. Each one brings something different to the party!
- Cheese options: Swap in pepper jack, Gruyere, or even blue cheese. Get creative with what you love!
Want something fancier? Check out this Steakhouse Potato Salad or go lighter with this French Potato Salad that uses vinaigrette instead.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yep! Make it up to 24 hours before your party. Just keep it covered in the fridge until go-time!
How long does loaded bacon potato salad last?
It’ll stay fresh in the fridge for 3-4 days in a sealed container. Usually doesn’t last that long though!
Can I freeze potato salad?
Nope, freezing messes everything up. The mayo separates, and the potatoes get mushy when you thaw them. Skip this!
What to serve with loaded bacon potato salad?
Grilled burgers, hot dogs, barbecue chicken, ribs – basically anything you’d eat at a summer cookout. Perfect match!
How do I prevent watery potato salad?
Two things: cool those potatoes first and don’t overcook them. That’s the secret to avoiding a watery mess!
Can I use red potatoes instead?
Absolutely! Red potatoes work awesome and stay nice and firm. They won’t break apart on you at all!
Should I peel the potatoes first?
I leave the skins on for texture and that rustic look. But peel them if that’s your thing!
How do I make it lower in calories?
Use light mayo, reduced-fat sour cream, and turkey bacon. Cut the cheese in half, too. Still tastes great, promise!
Loaded Bacon Potato Salad: Bold Smoky Fun for Gatherings
Ingredients
- 3 pounds Yukon Gold potatoes cut into 1-inch cubes
- 1 pound thick-cut bacon
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups sharp cheddar cheese shredded
- ½ cup green onions sliced
- 2 tablespoons fresh chives chopped
Instructions
- Cut potatoes into cubes and boil in salted water for 12 to 15 minutes.
- Cook bacon in a skillet over medium heat until crispy, then chop into bite-sized pieces.
- Drain potatoes in a colander and spread on a baking sheet to cool for 15 minutes.
- Whisk together mayonnaise, sour cream, mustard, vinegar, and garlic powder in a large bowl.
- Add cooled potatoes, bacon, cheese, and green onions to dressing and gently combine.
- Cover and refrigerate for at least 2 hours before serving with chives garnish.
Notes
- Yukon Gold potatoes stay firm and don’t turn mushy when you mix everything together nicely.
- Super crispy bacon keeps its crunch throughout the salad. Don’t undercook the bacon here!
- Cooling potatoes stops your dressing from getting thin and watery. This step really matters!
- Two hours in the fridge lets flavors blend together perfectly. Patience pays off big time!
- Keep leftovers sealed tight in the fridge for three to four days. ENJOY every bite!
