Beef Bacon Loaded Potato Salad (Printable View)
Crispy beef bacon and sharp cheddar with tender potatoes and creamy dressing—ideal for feeding a crowd.
# Ingredient List:
→ 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 and Aromatics
04 - 1 cup green onions, sliced, divided (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 shredded sharp cheddar cheese
→ Herbs and Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon ground black pepper
12 - Salt, to taste
# How to Prepare:
01 - Place cubed 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 potatoes are fork-tender. Drain thoroughly and allow to cool slightly.
02 - In a large skillet over medium heat, crisp chopped beef bacon, stirring occasionally. Transfer to paper towel-lined plate to drain excess fat.
03 - In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Add warm, drained potatoes to the dressing. Gently fold to coat the potatoes evenly without breaking them apart.
05 - Add celery, most of the green onions, shredded cheddar, chopped parsley, and most of the cooked beef bacon to the bowl. Gently mix until all components are uniformly distributed.
06 - Taste the mixture and season with additional salt and pepper as desired.
07 - Transfer salad to a serving platter or bowl. Top with reserved beef bacon, green onions, and additional parsley for an attractive finish.
08 - Serve warm, at room temperature, or chilled as preferred.
# Expert Suggestions:
01 -
- This salad packs all the best parts of a loaded baked potato into one creamy, bacon-studded dish.
- Its built for sharing, making it a reliable backup when you want to impress without fretting over fussy prep.
02 -
- If you boil the potatoes too long, they turn mushy and the salad loses its satisfying chunks.
- Letting the potatoes cool just a bit before mixing helps them hold together but still soaks up all that creamy dressing.
03 -
- Letting the potatoes dry out momentarily after draining keeps the salad from being watery.
- Mash a few potato chunks by hand for a creamier texture without losing the classic potato salad feel.