Beef Bacon Loaded Potato Salad (Printable)
Hearty potato salad with crispy beef bacon, creamy dressing, cheddar and fresh herbs—made 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 and 1/2 pounds beef bacon, chopped
→ Vegetables & Aromatics
04 - 1 cup green onions, sliced, some reserved for garnish
05 - 1 and 1/2 cups celery, finely diced
→ Dairy & Cheese
06 - 1 and 1/2 cups sour cream
07 - 1 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 2 cups sharp cheddar cheese, shredded
→ Herbs & Seasonings
10 - 1/2 cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste
# Method:
01 - Place potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes or until potatoes are fork-tender. Drain thoroughly and allow to cool slightly.
02 - While potatoes cook, sauté the chopped beef bacon in a large skillet over medium heat until crisp. Transfer to a plate lined with paper towels to drain.
03 - In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Gently fold the warm, drained potatoes into the dressing until thoroughly coated.
05 - Add celery, green onions, cheddar cheese, parsley, and most of the cooked beef bacon, reserving a portion for garnish. Mix gently until all ingredients are well combined.
06 - Taste and adjust seasoning with additional salt and pepper as needed.
07 - Transfer potato salad to a large serving bowl or platter. Top with reserved beef bacon, the remaining green onions, and extra parsley. Serve warm, at room temperature, or chilled as preferred.
# Expert Hints:
01 -
- The beef bacon adds a smoky twist your friends will beg to know about.
- It feeds a big crowd without anyone feeling shortchanged on flavor or heartiness.
02 -
- If the potatoes overcook, the salad turns to mush—keep an eye and test them early.
- Letting the potatoes cool just a little before mixing prevents the dressing from separating.
03 -
- Chop potatoes evenly so they all cook at the same speed and hold their shape.
- Warm potatoes absorb flavors better—don’t let them go fully cold before dressing.