Beef Bacon Loaded Potato Salad (Printable Version)
Tender potatoes, crispy beef bacon, sharp cheddar and a creamy mustard dressing—ideal for feeding a crowd.
# 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, divided 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 to 12 minutes or until potatoes are fork-tender. Drain and allow to cool slightly.
02 - While potatoes cook, fry chopped beef bacon in a large skillet over medium heat until crisp. Transfer bacon to a paper towel-lined plate to remove 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 bowl. Gently fold potatoes with the dressing to coat evenly.
05 - Add celery, green onions, cheddar cheese, parsley, and most of the cooked beef bacon to the bowl. Reserve some green onions and bacon for garnish. Gently mix until thoroughly combined.
06 - Season salad with additional salt and pepper to taste, adjusting as needed.
07 - Transfer to a serving platter or bowl. Garnish with reserved beef bacon, green onions, and extra parsley. Serve warm, at room temperature, or chilled as desired.
# Expert Tips:
01 -
- It’s secretly easier than it looks and amplifies every party table with color and flavor.
- The way the creamy dressing clings to each potato chunk was a revelation—I can never go back to store-bought after this one.
02 -
- I once rushed the potatoes and ended up with mush—testing with a fork and draining quickly is key.
- Letting the salad rest for at least an hour before serving made everything taste brighter and more harmonious.
03 -
- Use warm (not hot) potatoes so the dressing coats them perfectly and doesn’t melt into a puddle.
- Saving a small amount of bacon for garnishing adds a satisfying crunch that everyone remembers.