Beef Bacon Loaded Potato Salad (Print Page)
Crowd-pleasing potato salad with crispy beef bacon, creamy dressing, cheddar and fresh herbs—serves 12–16.
# What You 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 sharp cheddar cheese, shredded
→ Herbs & Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# Directions:
01 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce heat and simmer for 10–12 minutes until fork-tender. Drain and let cool slightly.
02 - In a large skillet over medium heat, fry chopped beef bacon until crisp. Transfer the bacon to a plate lined with paper towels to drain excess fat.
03 - Mix sour cream, mayonnaise, Dijon mustard, and black pepper in a large mixing bowl until smooth.
04 - Gently fold the warm, drained potatoes into the dressing until evenly coated.
05 - Stir in celery, green onions, shredded cheddar, parsley, and most of the cooked beef bacon. Combine gently for even distribution.
06 - Adjust with additional salt and black pepper as needed.
07 - Transfer to a serving dish. Top with reserved green onions, beef bacon, and parsley. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- It transforms classic potato salad with the smoky richness of beef bacon and a lush, tangy dressing that clings to every bite.
- Even the picky eaters have gone back for seconds—this bowl never lasts long at gatherings.
02 -
- If you rush cooling the potatoes, they get sticky and break apart—let them steam dry a bit before mixing with the dressing.
- Swapping out half the mayo for extra sour cream gives a fresher tang, and makes the salad feel lighter even though it’s decadent.
03 -
- Boil the potatoes with a splash of vinegar to help them hold their shape and absorb more flavor.
- Always reserve extra toppings for garnish—people eat with their eyes first and it helps the salad look fresh throughout the party.