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Loaded Potato Salad with Bacon and Cheddar

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A creamy, crunchy, cheesy, and smoky loaded potato salad perfect for quick comfort food and gatherings. Made with Yukon Gold potatoes, crispy bacon, sharp cheddar, and a tangy dressing.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 8 slices thick-cut bacon, cooked crisp and chopped
  • 1.5 cups sharp cheddar cheese, shredded
  • 4 green onions, thinly sliced
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Place the cut Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain well in a colander and spread on a baking sheet to cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crispy, about 8-10 minutes, turning occasionally. Transfer bacon to paper towels to drain and cool, then chop into bite-sized pieces.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
  4. Add the slightly cooled potatoes to the bowl with dressing. Gently fold to coat all potato pieces without mashing them. Stir in the chopped bacon, shredded cheddar, and sliced green onions. If using smoked paprika, sprinkle it in now and mix lightly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a gentle stir. If the salad is too thick, add a splash of milk or extra sour cream to loosen it.

Notes

Do not overcook potatoes to avoid mushy salad. Cool potatoes before mixing to prevent cheese melting and watery texture. Cook bacon while potatoes boil to save time. Adjust vinegar to taste for balanced acidity. Use green onions for fresh crunch or substitute with chives for milder flavor. Salad tastes better after chilling for a few hours or overnight. Store leftovers in airtight container in refrigerator up to 3 days; stir before serving and add milk or sour cream if thickened. Avoid freezing.

Nutrition

Keywords: potato salad, loaded potato salad, bacon, cheddar, comfort food, picnic, potluck, easy recipe

Find it online: https://sizzlesprout.com/loaded-potato-salad-with-bacon-and-cheddar-easy-recipe-for-perfect-comfort-food/