Beef Bacon Loaded Potato Salad (Printable)
Hearty potato salad loaded with crispy beef bacon, sharp cheddar, creamy dressing, celery and parsley for gatherings.
# 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, plus extra 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, plus extra for garnish
11 - 1 teaspoon black pepper
12 - Salt, to taste
# How-To Steps:
01 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Lower heat and simmer for 10 to 12 minutes until fork-tender, then drain and let cool slightly.
02 - While potatoes cook, fry chopped beef bacon in a large skillet over medium heat until crisp. Transfer to a plate lined with paper towels to drain excess fat.
03 - In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Add drained, slightly warm potatoes to the bowl with the dressing. Fold gently until the potatoes are evenly coated.
05 - Stir in celery, green onions, shredded cheddar cheese, parsley, and most of the cooked beef bacon, reserving some for garnish. Mix until thoroughly combined.
06 - Taste and adjust seasoning with additional salt and black pepper, if needed.
07 - Transfer salad to a serving platter or large bowl. Garnish with reserved green onions, bacon, and parsley. Serve warm, at room temperature, or chilled.
# Helpful Tips:
01 -
- This loaded potato salad is practically built to steal the show at any cookout or party, thanks to the crispy beef bacon chunks tucked into every bite.
- The creamy, tangy, and cheesy layers make leftovers (if you have any) just as dreamy the next day.
02 -
- Don’t skip cooling the potatoes a bit before mixing or the dressing will turn soupy.
- Reserving bacon and greens for later keeps every serving picture-perfect—trust me, I’ve learned the hard way.
03 -
- Making this a few hours ahead turns good potato salad into the dreamiest version as flavors meld together quietly in the fridge.
- A sharp cheddar and finishing sprinkle of parsley gives a color pop that always wins the potluck beauty contest.