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Loaded Bacon Potato Salad:

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Method Notes

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

Method
 

  1. Cut potatoes into cubes and boil in salted water for 12 to 15 minutes.
  2. Cook bacon in a skillet over medium heat until crispy, then chop into bite-sized pieces.
  3. Drain potatoes in a colander and spread on a baking sheet to cool for 15 minutes.
  4. Whisk together mayonnaise, sour cream, mustard, vinegar, and garlic powder in a large bowl.
  5. Add cooled potatoes, bacon, cheese, and green onions to dressing and gently combine.
  6. 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!