Beef Bacon Loaded Potato Salad (Printable Version)
Crisp beef bacon and sharp cheddar folded into tender Yukon Golds with creamy Dijon dressing—ideal for potlucks.
# What You'll 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 and Aromatics
04 - 1 cup green onions, sliced, with some reserved 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 sharp cheddar cheese, shredded
→ Herbs and Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# How To Make:
01 - Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until fork-tender. Drain potatoes and allow to cool slightly.
02 - While the potatoes cook, 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 warm, drained potatoes to the bowl with the dressing and gently fold to fully coat the potatoes.
05 - Incorporate celery, green onions (reserving some for garnish), cheddar cheese, chopped parsley, and most of the cooked beef bacon. Gently mix until evenly combined.
06 - Season mixture with additional salt and black pepper to taste.
07 - Transfer potato salad to a serving platter or large bowl. Garnish with reserved green onions, beef bacon, and extra parsley as desired. Offer warm, at room temperature, or chilled.
# Expert Tips:
01 -
- This one&aposs the first empty bowl at every gathering, and that&aposs our little secret.
- The balance of creamy, crunchy, cheesy and smoky hits every note that makes people come back for seconds.
02 -
- Adding potatoes too hot will melt the dressing and make it runny—let them cool a touch first.
- Stirring gently is the ticket—rough mixing mashes the potatoes into mush.
03 -
- Boil potatoes just to fork-tender—overdo it, and you'll have mashed salad.
- For the best texture, let everything (including bacon and veg) cool a bit before assembling.