Beef Bacon Loaded Potato Salad (Printable)
Crispy beef bacon and sharp cheddar in a creamy potato salad with celery and herbs—feeds a crowd.
# 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, plus additional 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 Make It:
01 - Place the potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10–12 minutes until the potatoes are fork-tender. Drain thoroughly and allow to cool slightly.
02 - While the potatoes cook, sauté chopped beef bacon over medium heat in a large skillet until deeply browned and crisp. Transfer to a paper towel-lined plate to drain excess fat.
03 - In a large mixing bowl, vigorously whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Add the warm, drained potatoes to the prepared dressing. Gently fold to coat each piece without breaking them up.
05 - Add diced celery, sliced green onions (reserving some for garnish), shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon. Gently fold together until all ingredients are evenly distributed.
06 - Taste the salad and season with additional salt and black pepper as needed.
07 - Transfer to a serving bowl or platter. Garnish generously with reserved green onions, remaining bacon, and extra parsley.
08 - Serve the salad warm, at room temperature, or chilled depending on preference.
# Expert Advice:
01 -
- The crispy beef bacon adds a deeply savory note you can't stop sneaking tastes of before sharing.
- It's the one bowl that guests hover around until every last scoop disappears—trust me, I've witnessed it.
02 -
- If you overcook the potatoes, you'll end up with a mushy salad that no amount of bacon can save.
- Saving some bacon and green onions for garnish isn't just for looks—it keeps the top fresh and ultra-tempting when served.
03 -
- Always taste and season after mixing—potatoes and bacon differ every time.
- Sprinkle a little extra cheddar on top for those who can’t resist crispy cheese bits.