Beef Bacon Loaded Potato Salad (Printable)
Crispy beef bacon and sharp cheddar tossed with warm potatoes and a creamy Dijon dressing—perfect for potlucks and crowds.
# What You 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 (reserve some 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
11 - 1 teaspoon black pepper
12 - Salt, to taste
# Directions:
01 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce heat and simmer for 10 to 12 minutes until potatoes are fork-tender. Drain and allow potatoes to cool slightly.
02 - In a large skillet over medium heat, cook chopped beef bacon until crispy. Transfer bacon to a paper towel-lined plate to remove excess fat.
03 - In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, and black pepper. Whisk until the mixture is smooth and thoroughly blended.
04 - Add the slightly warm, drained potatoes into the bowl with the dressing. Gently fold potatoes to ensure they are evenly coated.
05 - Add diced celery, sliced green onions, shredded cheddar cheese, chopped parsley, and most of the crispy beef bacon—reserve some bacon and green onions for garnish. Gently mix to distribute all ingredients evenly.
06 - Adjust seasoning with additional salt and pepper as needed, tasting for balance.
07 - Transfer the potato salad to a serving platter or bowl. Garnish the top with reserved green onions, beef bacon, and extra parsley.
08 - Offer the potato salad warm, at room temperature, or chilled according to preference.
# Expert Hints:
01 -
- All the bold, savory flavors of a loaded baked potato but designed to feed a crowd without extra fuss.
- This creamy, crisp, and cheesy salad solves the potluck dilemma: it disappears first, every single time.
02 -
- If you rush and mix the potatoes in while piping hot, the dressing can get watery and lose its creaminess.
- Letting the salad sit for a few hours in the fridge makes every bite taste richer—patience brings out its best flavor.
03 -
- Crisp the beef bacon well and add it at the very end for maximum crunch—soggy bacon is a tragedy.
- For a subtle smoky twist, try adding a pinch of smoked paprika to the dressing.