Beef Bacon Loaded Potato Salad (Printable)
Crowd-pleasing potato salad with crispy beef bacon, creamy dressing, cheddar, celery and fresh herbs.
# 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, thinly sliced, divided 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, add enough cold water to cover, and stir in 1 tablespoon salt. Bring to a boil, then simmer for 10 to 12 minutes until fork-tender. Drain in a colander and let cool slightly.
02 - While potatoes are cooking, fry chopped beef bacon in a large skillet over medium heat until evenly crispy. Transfer to a paper towel-lined plate and set aside.
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 mixing bowl with the dressing. Use a spatula to gently fold potatoes into the mixture until evenly coated.
05 - Fold in celery, most of the green onions (reserve some for garnish), shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon, mixing gently until incorporated.
06 - Taste and season with additional salt and black pepper as needed.
07 - Transfer to a large serving bowl or platter. Garnish with reserved green onions, remaining beef bacon, and extra parsley. Serve warm, at room temperature, or chilled.
# Insider Tips:
01 -
- You’ll taste beef bacon in every bite, and I swear that’s part of the magic.
- It soaks up flavors the longer it sits, which means leftovers are somehow even better.
02 -
- Don’t rinse the potatoes after draining or you’ll lose the heat that helps infuse flavor.
- Letting the bacon cool fully before mixing keeps it crisp even after sitting in the dressing.
03 -
- Swap in different fresh herbs (like dill or chives) for a twist depending on what’s in your fridge.
- If crowd size is unpredictable, doubling this still works—it holds up beautifully even on day two.