Beef Bacon Loaded Potato Salad (Printer-Friendly)
Crispy beef bacon, creamy dressing, cheddar and herbs tossed with warm potatoes for a crowd-pleasing side.
# What You’ll Need:
→ Potatoes
01 - 5 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
02 - 1 tablespoon kosher salt, for boiling
→ Meats
03 - 1.5 pounds beef bacon, chopped
→ Vegetables and Aromatics
04 - 1 cup green onions, thinly sliced, reserve some for garnish
05 - 1.5 cups celery, finely diced
→ Dairy and Cheese
06 - 1.5 cups sour cream
07 - 1 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 2 cups sharp cheddar cheese, shredded
→ Herbs and Seasonings
10 - 0.5 cup fresh parsley, finely chopped
11 - 1 teaspoon ground black pepper
12 - Salt, to taste
# How To Make It:
01 - Place the diced potatoes in a large pot, cover with cold water, and add 1 tablespoon kosher salt. Bring to a boil over high heat, then simmer for 10 to 12 minutes until the potatoes are fork-tender. Drain and allow to cool slightly.
02 - While potatoes are cooking, fry the chopped beef bacon in a large skillet over medium heat until golden and crisp. Drain bacon on paper towels and reserve a portion for garnishing.
03 - In a spacious mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth and incorporated.
04 - Add the slightly warm, drained potatoes to the bowl with the dressing. Gently fold with a spatula or spoon to coat the pieces evenly.
05 - Mix in the diced celery, sliced green onions, shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon. Combine gently until the mixture is cohesive.
06 - Adjust seasoning with additional salt and pepper as needed to suit taste preferences.
07 - Transfer the salad to a serving bowl or platter. Sprinkle reserved green onions, bacon, and extra parsley over the top. Serve warm, at room temperature, or chilled, as preferred.
# Helpful Hints:
01 -
- If you’ve ever wanted potato salad that can be the main event, this one might just steal the spotlight.
- The contrast of creamy dressing with savory beef bacon and sharp cheese always gets recipe requests.
02 -
- Potatoes left too wet will make the whole salad watery—let them steam dry after draining.
- Slicing the bacon before frying keeps it crisper than chopping it after it cooks.
03 -
- Give your potatoes a gentle toss with a splash of vinegar while they’re still warm for a subtle tang that brightens the whole salad.
- Letting the salad rest at least an hour before serving is the stealth trick for unforgettable flavor meld.