Beef Bacon Loaded Potato Salad (Printable)
Crowd-sized potato salad with crispy beef bacon, sharp cheddar, creamy dressing and fresh herbs.
# 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, 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 sharp cheddar cheese, shredded
→ Herbs and Seasonings
10 - 0.5 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# 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 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 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 dressing. Gently fold to coat the potatoes evenly.
05 - Add celery, green onions, shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon, reserving some for garnish. Gently combine all ingredients until well mixed.
06 - Season with additional salt and pepper to taste, mixing gently.
07 - Transfer salad to a serving platter or bowl. Garnish with reserved green onions, crispy beef bacon, and extra parsley as desired. Serve warm, at room temperature, or chilled.
# Expert Advice:
01 -
- Friends will swear you bought it at a trendy deli instead of making it in your own kitchen.
- The salty-crisp bacon, tangy dressing, and fresh herbs turn plain potatoes into crowd-level comfort food.
02 -
- Undercooked potatoes will never soak up the dressing, but overcooked ones turn the whole thing mushy—watch them like a hawk.
- Letting the bacon sit until fully cooled on a paper towel keeps it crunchy even after mixing.
03 -
- Give warm potatoes time to cool slightly before mixing—they hold their shape and won’t make the dressing runny.
- A sprinkle of smoked paprika or a handful of chopped pickles gives the salad an extra pop that regulars might not expect.