A rich, creamy, and delicious potato salad loaded with tender potatoes, crispy bacon, shredded cheddar cheese, and a flavorful creamy dressing. This easy side dish is perfect for BBQ parties, family dinners, potlucks, picnics, and holiday gatherings.
Recipe Details
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Chilling Time: 1 hour
– Total Time: 1 hour 35 minutes
– Servings: 6–8
– Course: Side Dish
– Cuisine: American
– Difficulty: Easy
Ingredients
For the Potato Salad
– 2 pounds baby potatoes or Yukon Gold potatoes
– 8 slices bacon
– 1 cup shredded cheddar cheese
– 1/2 cup finely chopped green onions
– 1/4 cup chopped fresh parsley
– 1/4 cup finely diced red onion
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
For the Creamy Dressing
– 3/4 cup mayonnaise
– 1/2 cup sour cream
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
Optional Toppings
– Extra shredded cheddar cheese
– Extra crispy bacon crumbles
– Chopped green onions
– Fresh parsley
– A sprinkle of smoked paprika
Instructions
Step 1: Cook the Potatoes
Wash the potatoes thoroughly and cut them into bite-sized pieces.
Place them in a large pot and cover with cold water. Add a little salt.
Bring to a boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and allow them to cool completely.
Step 2: Cook the Bacon
While the potatoes are cooking, place the bacon slices in a skillet over medium heat.
Cook for 5–8 minutes, turning occasionally, until crispy and golden brown.
Transfer the bacon to a paper towel-lined plate to drain excess grease.
Once cooled, crumble or chop the bacon into small pieces.
Step 3: Prepare the Creamy Dressing
In a medium mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
Add garlic powder, onion powder, smoked paprika, salt, and black pepper.
Whisk until the dressing is smooth, creamy, and well combined.
Taste and adjust the seasonings as needed.
Step 4: Combine the Salad Ingredients
Place the cooled potatoes in a large mixing bowl.
Add shredded cheddar cheese, chopped red onion, and green onions.
Add most of the crispy bacon pieces, reserving some for the topping.
Gently toss everything together.
Step 5: Add the Creamy Dressing
Pour the prepared dressing over the potato mixture.
Use a large spoon or spatula to gently fold everything together until the potatoes are evenly coated.
Be careful not to mash the potatoes.
Step 6: Add the Final Toppings
Fold in the chopped fresh parsley.
Sprinkle the remaining crispy bacon and shredded cheddar cheese over the top.
Garnish with extra green onions and a light sprinkle of smoked paprika.
Step 7: Chill and Serve
Cover the potato salad and refrigerate for at least 1 hour.
This allows the flavors to blend together and makes the salad extra delicious.
Before serving, gently stir and add a little extra mayonnaise or sour cream if needed.
Serve chilled and enjoy!
Serving Suggestions
– Serve with grilled chicken or BBQ ribs.
– Pair with grilled burgers and hot dogs.
– Enjoy alongside roasted chicken or steak.
– Serve with grilled vegetables and corn on the cob.
– Add to your summer picnic or potluck menu.
– Serve as a delicious side dish for holiday dinners.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezing: Freezing is not recommended because mayonnaise and sour cream can separate, changing the creamy texture.
Serving safety: Do not leave potato salad at room temperature for more than 2 hours, or more than 1 hour when temperatures are above 90°F (32°C).
Nutrition Information
Estimated values per serving, based on 8 servings.
Nutrient Amount
Calories 420 kcal
Protein 12 g
Total Fat 32 g
Saturated Fat 10 g
Carbohydrates 23 g
Fiber 3 g
Sugar 2 g
Sodium 650 mg
Nutrition values are approximate and depend on the brands and quantities of ingredients used.
Allergen & Nut Information
Contains:
– Milk: Cheddar cheese and sour cream.
– Eggs: Most traditional mayonnaise contains eggs.
Tree Nuts: No tree nuts are included in the standard recipe.
Peanuts: No peanuts are included in the standard recipe.
Gluten: The basic ingredients are generally gluten-free, but check bacon, mustard, mayonnaise, and seasonings for gluten-containing additives or cross-contact.
Soy: Some mayonnaise and packaged bacon products may contain soy ingredients.
Nut-Free Option: This recipe can be prepared without peanuts or tree nuts. Check all ingredient labels and avoid cross-contact if preparing for someone with a nut allergy.
Recipe Tips for the Best Potato Salad
1. Choose the right potatoes: Yukon Gold or baby potatoes hold their shape and have a naturally creamy texture.
2. Avoid overcooking: Cook until fork-tender but not mushy.
3. Cool before mixing: Hot potatoes can make the dressing oily or runny.
4. Use freshly cooked bacon: Crispy bacon adds the best flavor and texture.
5. Shred your own cheese: Freshly shredded cheddar melts into the salad more naturally.
6. Chill before serving: Refrigeration helps the flavors develop.
7. Adjust the dressing: Add extra sour cream or mayonnaise if you prefer a creamier consistency.
Questions & Answers (Q&A)
Q1: Can I make creamy cheesy bacon potato salad ahead of time?
Yes! You can prepare it one day ahead. Store it covered in the refrigerator and add a little fresh bacon and cheese before serving.
Q2: What potatoes work best for this recipe?
Yukon Gold, red potatoes, and baby potatoes are excellent choices because they hold their shape after cooking.
Q3: Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon works well and provides a slightly lighter alternative.
Q4: Can I make this potato salad without mayonnaise?
Yes. Replace the mayonnaise with additional sour cream or plain Greek yogurt. The flavor and texture will be slightly different.
Q5: Can I use mozzarella instead of cheddar cheese?
Yes. Mozzarella works well, but sharp cheddar provides a stronger cheesy flavor.
Q6: Is this potato salad served hot or cold?
It is best served chilled or slightly cool after refrigeration.
Q7: Can I add hard-boiled eggs?
Yes! Two or three chopped hard-boiled eggs make a delicious addition.
Q8: Is this recipe gluten-free?
The basic recipe can be gluten-free. Always check packaged ingredients and seasoning labels.
Q9: Is this recipe nut-free?
Yes. The standard recipe contains no peanuts or tree nuts, but check ingredient labels for possible cross-contact.
Q10: How long does potato salad last in the refrigerator?
It generally lasts 3–4 days when stored properly in an airtight container at 40°F (4°C) or below.
Q11: Why is my potato salad watery?
This can happen when potatoes are overcooked or mixed while still hot. Drain thoroughly and allow them to cool before adding the dressing.
Q12: Can I make it without onions?
Yes. Simply leave out the red onion and green onions, or replace them with fresh chives.
Q13: Can I make this recipe healthier?
You can replace some or all of the mayonnaise with plain Greek yogurt, use reduced-fat cheddar, and choose lower-sodium bacon.
Q14: Is this recipe suitable for meal prep?
Yes! Divide it into individual airtight containers and refrigerate. Keep it chilled until ready to eat.
Final Recipe Description
Creamy Cheesy Bacon Potato Salad is the ultimate comfort-food side dish! Tender potatoes are tossed in a rich homemade dressing with crispy bacon, sharp cheddar cheese, sour cream, mayonnaise, and fresh green onions. Every bite is creamy, cheesy, smoky, and full of delicious flavor.
Perfect for summer BBQs, family gatherings, potlucks, picnics, and holiday dinners. This easy potato salad is guaranteed to be a crowd favorite!