Beef Bacon Loaded Potato Salad (Printable)
Crispy beef bacon, Yukon potatoes, cheddar and creamy dressing make a loaded potato salad ideal for large gatherings.
# 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 & Aromatics
04 - 1 cup green onions, sliced, reserve some 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
# How to Make It:
01 - Combine potatoes and 1 tablespoon salt in a large pot, cover with cold water, and bring to a boil. Lower heat and simmer for 10 to 12 minutes, until fork-tender. Drain and allow to cool slightly.
02 - While potatoes are cooking, fry the chopped beef bacon over medium heat in a large skillet until crisp. Drain bacon on a paper towel-lined plate.
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 dressing. Gently fold to coat the potatoes evenly.
05 - Gently mix in finely diced celery, sliced green onions (reserving some for garnish), shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon. Reserve a portion of bacon for garnish.
06 - Season the salad with additional salt and black pepper to taste.
07 - Transfer to a serving bowl or platter. Garnish with reserved green onions, crispy beef bacon, and extra parsley.
08 - Serve warm, at room temperature, or chilled as preferred.
# Expert Tips:
01 -
- You get that crave-worthy crunchy bacon on top and creamy potatoes underneath—it's honestly the best part of making too much on purpose.
- This is the dish that always disappears first at every big potluck table, even outshining the main course some nights.
02 -
- Letting the potatoes cool off for just a few minutes before mixing is clutch—you want them warm enough to soak up the dressing but not so hot the creamy base melts away.
- Reserving half the bacon for the garnish is a game-changer for texture and instant wow when you set it down.
03 -
- Piling the warm potatoes on the dressing rather than the other way around helps keep them from turning gluey or over-mixed.
- Liberally taste as you go, especially since potatoes love extra seasoning more than you might think.