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Creamy Loaded Potato Salad with Bacon and Cheddar

creamy loaded potato salad with bacon and cheddar - featured image
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A creamy, tangy, and smoky potato salad featuring crispy bacon, sharp cheddar, and fresh veggies, perfect for summer BBQs and crowd-pleasing gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 8 slices thick-cut bacon, cooked crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3 celery stalks, finely chopped
  • 4 green onions, thinly sliced
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about 2 inches. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon strips and cook until crisp, about 6-8 minutes, turning occasionally for even browning. Transfer bacon to a paper towel-lined plate to drain and cool, then crumble into bite-sized pieces.
  3. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  4. Finely dice celery and slice green onions thinly.
  5. In a large mixing bowl, gently fold together the warm potatoes, bacon, celery, green onions, and shredded cheddar. Pour the dressing over and toss lightly to coat all ingredients without mashing the potatoes.
  6. Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld and the salad to chill properly.

Notes

Do not overcook potatoes to avoid mushiness. Use warm potatoes when mixing to help absorb flavors. Cook bacon until crispy for best texture contrast. Chill salad for at least 1 hour before serving. Stir in extra mayo or milk if salad is too thick after chilling. For a lighter version, substitute Greek yogurt for mayonnaise. Variations include vegetarian options by omitting bacon and adding smoked paprika or liquid smoke.

Nutrition

Keywords: potato salad, bacon, cheddar, creamy potato salad, summer BBQ, picnic side dish, loaded potato salad

Find it online: https://evabake.com/creamy-loaded-potato-salad-with-bacon-and-cheddar-easy-recipe-for-summer-bbqs/