Beef Bacon Loaded Potato Salad (Print version)
Hearty potato salad with crispy beef bacon, creamy dressing, sharp cheddar and fresh herbs—perfect for crowds.
# What goes in:
→ 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 1/2 pounds beef bacon, chopped
→ Vegetables & Aromatics
04 - 1 cup green onions, sliced, divided (reserve some for garnish)
05 - 1 1/2 cups celery, finely diced
→ Dairy & Cheese
06 - 1 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
# Cooking steps:
01 - Place 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 10–12 minutes or until fork-tender. Drain and allow to cool slightly.
02 - While potatoes are cooking, fry chopped beef bacon in a large skillet over medium heat until crispy. Transfer bacon to a 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 the warm, drained potatoes to the bowl with the dressing. Gently fold potatoes until fully coated.
05 - Add celery, green onions, shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon (reserve some for garnishing). Gently mix until all ingredients are evenly distributed.
06 - Taste and season with additional salt and black pepper as needed.
07 - Transfer mixture to a serving platter or bowl. Garnish with reserved green onions, beef bacon, and extra parsley.
08 - Serve warm, at room temperature, or chilled depending on preference.
# Tips from flavorandfeast:
01 -
- The salty crunch of beef bacon tangled with creamy potatoes is one of those flavor secrets you only tell your favorite people.
- It feeds a crowd beautifully but sneaks in fresh herbs for a little brightness—plus, it's just as tempting straight from the fridge the next day.
02 -
- If you overcook the potatoes they turn to mush when you mix in the dressing—better to check early than try to rescue a pot of mash.
- Once I tried to swap in light sour cream and the whole salad tasted flat, so I never skimp on richness again.
03 -
- Steam the potatoes after draining for a minute to dry them out, making the dressing cling better.
- Always slice extra green onions for serving because they brighten every single bite.