Loaded Bacon Potato Salad
Recipe Guy
American | Party and Potluck | Fil-Am Fusion
Bacon, cheddar, and sour cream make this potato salad rich, so the small details matter: celery for crunch, chives for a fresh bite, and Dijon with cider vinegar to keep the dressing from tasting like mayonnaise alone.
About This Recipe
Yukon Gold or baby potatoes give the salad substantial pieces rather than a mashed texture. Starting them in cold salted water and cutting evenly helps the pieces cook together. Drain well and let steam escape before dressing, so the surface is warm but not waterlogged.
The dressing uses equal parts mayonnaise and sour cream, with mustard, vinegar, and garlic powder for sharper seasoning. Fold in the potatoes and mix-ins gently. Bacon and cheddar already bring salt, making them part of the seasoning as well as the reason this salad earns its loaded name.
Ingredient Notes
Potatoes
Yukon Gold potatoes stay creamy and hold shape better than russets.
Dressing
Season the dressing boldly because potatoes mute salt and acid.
Temperature
Warm potatoes absorb dressing better than fully cold potatoes.
Cooking Notes
- Test several potato pieces before draining, including one of the largest. They should yield without collapsing; a few undercooked centers are difficult to correct once the salad is dressed.
- Let the cooked bacon cool before chopping and folding it in. Drain away excess fat so the measured creamy dressing, rather than bacon drippings, coats the potatoes.
Loaded Bacon Potato Salad Recipe
A loaded potato salad with crisp bacon, cheddar, sour cream, mayo, Dijon mustard, chives, and celery.
Shopping List
- potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and black pepper
- 8 ounces bacon
- 1 cup shredded cheddar
- 1/4 cup chopped chives or green onions
- 1/2 cup celery
Ingredients
Potatoes
- 2 1/2 pounds Yukon Gold or baby potatoes
- 1 tablespoon kosher salt for the cooking water
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and black pepper
Mix-Ins
- 8 ounces bacon, cooked crisp and chopped
- 1 cup shredded cheddar
- 1/4 cup chopped chives or green onions
- 1/2 cup celery, chopped
Instructions
- Cut potatoes into even pieces and place them in salted cold water.
- Simmer until tender but not falling apart.
- Drain well and let steam escape for 10 minutes.
- Whisk the dressing in a large bowl.
- Fold warm potatoes into the dressing so they absorb flavor.
- Add mix-ins gently so the potatoes stay chunky.
- Taste and adjust salt, pepper, acid, or sweetness.
- Chill before serving unless the recipe is meant to be served warm.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Loaded Bacon Potato Salad
- Salt the water: Seasoning starts inside the potato, not just on the outside.
- Drain thoroughly: Watery potatoes make loose salad.
- Fold gently: Use a spatula to avoid mashed potato texture.
- Chill before serving: Most creamy versions taste better after resting.
How To Serve And Store
Serve chilled or cool room temperature with barbecue, burgers, grilled chicken, or potluck mains.
Common Questions
How long does it keep?
Refrigerate up to 4 days.
Can I use red potatoes?
Yes. They hold shape well.
How long can it sit out?
Keep creamy salads under 2 hours at room temperature.
Should I wait until the potatoes are cold before dressing them?
This method dresses them while still warm, after draining and letting steam escape for ten minutes. The goal is warm, dry surfaces rather than hot potatoes carrying cooking water into the bowl.
How do I keep loaded potato salad from turning into mashed potatoes?
Stop simmering when the pieces are tender but still intact. Use a broad spatula to lift and fold them through the dressing, and add the bacon, cheese, and celery without vigorous stirring.
