Beef Bacon Loaded Potato Salad (Printable)
Crispy beef bacon, creamy dressing, sharp cheddar and herbs tossed with cubed Yukon Golds for a crowd-pleasing side.
# 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 and 1/2 pounds beef bacon, chopped
→ Vegetables & Aromatics
04 - 1 cup green onions, sliced, reserving some for garnish
05 - 1 and 1/2 cups celery, finely diced
→ Dairy & Cheese
06 - 1 and 1/2 cups sour cream
07 - 1 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 2 cups sharp cheddar cheese, shredded
→ Herbs & Seasonings
10 - 1/2 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# Steps:
01 - Place the cubed potatoes in a large pot. Fill with cold water to cover, add 1 tablespoon salt, and bring to a boil. Reduce heat and simmer for 10 to 12 minutes until potatoes are fork-tender. Drain potatoes and allow to cool slightly.
02 - While the potatoes are cooking, fry the chopped beef bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
03 - In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and black pepper until the mixture is smooth and well blended.
04 - Add the still-warm, drained potatoes to the mixing bowl with the dressing. Gently fold the potatoes into the dressing until coated evenly.
05 - Add the diced celery, sliced green onions, shredded sharp cheddar cheese, chopped parsley, and most of the cooked beef bacon to the bowl, reserving a portion of bacon and green onions for garnish. Gently mix until all ingredients are evenly distributed.
06 - Taste and season with additional salt and pepper as needed. Adjust for flavor preference.
07 - Transfer the prepared salad to a serving platter or large bowl. Top with the reserved beef bacon, green onions, and extra parsley. Serve warm, at room temperature, or chilled as desired.
# Expert Advice:
01 -
- The beef bacon brings a smoky, savory twist you rarely find in a crowd-size potato salad.
- You can make it hours ahead which gives you one less thing to worry about on party day.
02 -
- Once, I let the potatoes get too soft and wound up with a tasty but sadly mashed potato salad—watch your timer.
- Mixing the potatoes in when they're warm is the real trick to locking in all that creamy flavor.
03 -
- I always taste the potato water before boiling—if it’s nicely salty, your potatoes will be perfect.
- Save a splash of bacon drippings and stir into the dressing for extra smoky flavor; it’s a secret that never fails.