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Loaded Bacon Cheddar Potato Salad

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A quick and easy comforting side dish featuring creamy potatoes, crispy bacon, sharp cheddar, and a tangy dressing. Perfect for cookouts, potlucks, or any meal needing a hearty, crowd-pleasing salad.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3 stalks green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup celery, finely diced (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender but still hold their shape, about 15-20 minutes. Drain in a colander and let cool slightly.
  2. While potatoes cook, fry the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Once cool, crumble or chop into bite-sized pieces.
  3. In a small bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste.
  4. In a large mixing bowl, gently toss the warm potatoes with the dressing so they absorb the flavors. Add crumbled bacon, shredded cheddar, sliced green onions, and diced celery if using. Mix carefully to avoid breaking up the potatoes.
  5. Cover and refrigerate the salad for at least 1 hour to let flavors meld. Before serving, stir gently and sprinkle chopped fresh parsley on top.

Notes

Do not overcook potatoes to avoid mushiness. Mix potatoes with dressing while still warm for better flavor absorption. Refrigerate at least 1 hour before serving. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing. For dairy-free, substitute cheddar and mayonnaise with plant-based alternatives. Greek yogurt can replace half the mayo for a lighter version.

Nutrition

Keywords: potato salad, bacon, cheddar, comfort food, side dish, cookout, picnic, easy recipe

Find it online: https://emmastirs.com/loaded-bacon-cheddar-potato-salad-recipe-easy-5-step-comforting-side-dish/