Beef Bacon Loaded Potato Salad (Printable)

Crispy beef bacon, creamy dressing, sharp cheddar and herbs tossed with warm potatoes for a hearty crowd-pleasing side.

# 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 - 1½ pounds beef bacon, chopped

→ Vegetables & Aromatics

04 - 1 cup green onions, sliced (reserve some for garnish)
05 - 1½ cups celery, finely diced

→ Dairy & Cheese

06 - 1½ cups sour cream
07 - 1 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 2 cups shredded sharp cheddar cheese

→ Herbs & Seasonings

10 - ½ cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste

# Steps:

01 - Place peeled and cubed 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 to cool slightly.
02 - While potatoes cook, fry chopped beef bacon in a large skillet over medium heat until crisp. Transfer bacon to a paper towel-lined plate to drain excess fat.
03 - In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Add warm, drained potatoes to the bowl with the dressing. Gently fold potatoes into the mixture to evenly coat.
05 - Add celery, green onions, shredded cheddar cheese, parsley, and most of the cooked beef bacon. Gently mix until all ingredients are thoroughly combined.
06 - Adjust with additional salt and pepper to your preference.
07 - Transfer to a serving bowl or platter. Garnish with reserved green onions, crisp beef bacon, and extra parsley. Serve warm, at room temperature, or chilled.

# Expert Advice:

01 -
  • This creamy, savory salad is the kind of secret weapon you whip out when you want to wow a crowd without fussing for hours.
  • It’s loaded with crunch, flavor, and just the right hit of smoky bacon—leftovers almost never happen.
02 -
  • Letting the potatoes cool too long before mixing makes the dressing slip right off—instead, dressing them when still warm helps it cling deliciously.
  • That little sprinkle of extra bacon on top gives every serving a just-crispy crunch, even hours later.
03 -
  • Don’t overcook the potatoes—set a timer so they’re just fork-tender and not mushy.
  • Reserve a generous handful of crisp bacon solely for garnish; it’s a game changer for texture, especially if made ahead.

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