Loaded Bacon Potato Salad: Bold Smoky Fun for Gatherings
Creamy potato salad loaded with crispy bacon, sharp cheddar cheese, and fresh herbs for an ultimate comfort food experience.
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!