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Easy Creamy Loaded Bacon Cheddar Potato Salad

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This creamy loaded bacon cheddar potato salad is the perfect side dish for any gathering. With tender Yukon Gold potatoes, crispy bacon, sharp cheddar, and a tangy dressing, it’s a crowd-pleaser that gets devoured every time.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 1 cup sharp cheddar cheese, shredded
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon Dijon mustard
  • 4–5 green onions, sliced
  • Salt and black pepper to taste
  • ½ teaspoon celery seed
  • ½ teaspoon paprika (for garnish)

Instructions

  1. Boil the potatoes: Fill a large pot with cold water and add a generous pinch of salt. Add the potato chunks and bring to a boil over high heat. Reduce to a simmer and cook for 12-15 minutes until fork-tender but not falling apart. Drain and spread on a baking sheet to cool for 10-15 minutes.
  2. Cook the bacon: While the potatoes cool, cook the bacon pieces in a skillet over medium heat for 6-8 minutes until crispy. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat.
  3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, yellow mustard, Dijon mustard, celery seed, and a pinch of black pepper.
  4. Combine warm potatoes with dressing: Transfer warm potatoes to a large bowl. Pour about two-thirds of the dressing over them and gently fold with a rubber spatula. Let sit for 5 minutes.
  5. Add mix-ins: Add shredded cheddar, crispy bacon (reserve some for garnish), and sliced green onions. Pour remaining dressing and fold gently.
  6. Season and chill: Add salt and pepper to taste. Cover and refrigerate for at least 1 hour, preferably 2-3 hours.
  7. Garnish and serve: Before serving, stir gently. If too thick, add a tablespoon of milk or extra mayo. Transfer to a serving bowl and top with reserved bacon, paprika, and extra green onion slices. Serve cold or at room temperature.

Notes

For best results, make a day ahead to allow flavors to meld. Use freshly shredded cheese for better melting. Reserve some bacon for garnish to maintain crunch. If salad seems dry after refrigeration, stir in a tablespoon of milk or extra mayo.

Nutrition

Keywords: potato salad, bacon cheddar potato salad, creamy potato salad, loaded potato salad, easy potato salad, side dish, barbecue, potluck

Find it online: https://cookyep.com/easy-creamy-loaded-bacon-cheddar-potato-salad/