Beef Bacon Loaded Potato Salad (Printable)
Hearty potato salad with crispy beef bacon, creamy dressing, sharp cheddar and fresh herbs—ideal for large gatherings.
# 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 (reserve some 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 shredded sharp cheddar cheese
→ Herbs & Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# How-To Steps:
01 - Place the cubed potatoes in a large pot and fill with cold water just to cover. Add 1 tablespoon salt and bring to a boil over high heat. Reduce to a simmer and cook for 10 to 12 minutes until potatoes are fork-tender. Drain thoroughly and allow to cool slightly.
02 - While the potatoes cook, fry chopped beef bacon in a large skillet over medium heat, stirring occasionally, until evenly crisp. Transfer bacon to a paper towel-lined plate and reserve some for garnish.
03 - In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Add the warm, drained potatoes to the bowl with the dressing and gently fold to thoroughly coat.
05 - Gently mix in the celery, sliced green onions, shredded sharp cheddar cheese, chopped parsley, and most of the cooked beef bacon. Stir until the salad is well combined.
06 - Season the salad with additional salt and black pepper as needed, adjusting to taste.
07 - Transfer potato salad to a serving platter or bowl. Top with reserved green onions, reserved beef bacon, and extra chopped parsley for garnish.
08 - Serve the salad warm, at room temperature, or chilled depending on preference.
# Expert Suggestions:
01 -
- This secret sauce makes the potatoes outrageously creamy without being heavy.
- There&aposs always someone who asks for the recipe after just one mouthful.
02 -
- If you overcook the potatoes, they turn into mush and the salad loses its satisfying chunks.
- Folding warm potatoes into the dressing helps them soak up flavor—it changed everything for me.
03 -
- A mix of regular and extra-sharp cheddar deepens the cheesy bite.
- A sprinkle of smoked paprika at the end brings a smoky warmth that made me wonder why I ever skipped it.