Hey there, friends! Avery here, from my cozy kitchen in Portland. Remember those days when potato salad was just…potato salad? Bland, maybe a little boring? Well, get ready to say goodbye to those memories because we’re about to dive headfirst into a bowl of pure potato salad bliss. This isn’t your grandma’s potato salad (unless your grandma is secretly a culinary genius with a penchant for bacon!). This is a Best Potato Salad Recipe With Bacon that’s going to rock your potlucks, BBQs, and well, any gathering that needs a little extra oomph.
My journey to this particular recipe started, as many good things do, with a craving. A craving for comfort, for flavor, and for something that felt both familiar and exciting. I wanted a Homemade Potato Salad With Bacon that was creamy, smoky, and packed with enough personality to steal the show. And trust me, this one delivers.
Why You’ll Love This Loaded Bacon Potato Salad
Okay, let’s get down to brass tacks. Why should you spend your precious time making *this* potato salad? Here’s the lowdown:
- Flavor Explosion: We’re talking creamy potatoes, crispy bacon, sharp cheddar, and a tangy dressing that ties it all together. It’s a symphony of flavors in every bite.
- Crowd-Pleaser: I’ve brought this to countless gatherings, and once you taste it, you’ll understand. It’s always the first dish to disappear. People *love* this stuff.
- Easy to Make: Don’t let the “loaded” part intimidate you. This recipe is surprisingly simple to throw together.
- Customizable: Feel free to tweak it to your liking. Add a little heat, swap out the cheese, or throw in some extra veggies. The possibilities are endless!
- Perfect for Any Occasion: From summer barbecues to holiday dinners, this potato salad is always a welcome addition.
Ingredients for the Best Potato Salad With Bacon
Here’s what you’ll need to whip up this masterpiece:
- ‘3 pounds Yukon Gold potatoes (cut into 1-inch cubes)’
- ‘1 pound thick-cut turkey bacon’
- ‘1 cup mayonnaise’
- ‘¾ cup sour cream’
- ‘2 tablespoons Dijon mustard’
- ‘1 tablespoon apple cider vinegar’
- ‘½ teaspoon garlic powder’
- ‘½ teaspoon salt’
- ‘¼ teaspoon black pepper’
- ‘1½ cups sharp cheddar cheese (shredded)’
- ‘½ cup green onions (sliced)’
- ‘2 tablespoons fresh chives (chopped)’
How To Make Potato Salad With Bacon: Step-by-Step
Alright, let’s get cooking! Here’s how to transform those humble ingredients into a show-stopping side dish:
- Prep the Potatoes: Cut the potatoes into 1-inch cubes. This ensures they cook evenly. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 12 to 15 minutes, or until they’re fork-tender.
- Cook the Bacon: While the potatoes are boiling, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the skillet and let it cool slightly before chopping it into bite-sized pieces. I like using turkey bacon here to keep things a bit lighter, but feel free to use regular bacon if that’s what you prefer. This is your bacon potato salad, after all!
- Cool the Potatoes: Drain the potatoes in a colander and spread them out on a baking sheet. This helps them cool down quickly and prevents them from getting mushy. Let them cool for about 15 minutes.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. This dressing is the secret to the creamy, tangy flavor of this potato salad.
- Combine Everything: Add the cooled potatoes, chopped bacon, shredded cheese, and sliced green onions to the dressing. Gently combine until everything is evenly coated. Be careful not to overmix, or the potatoes will become mushy.
- Chill and Serve: Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the potato salad to chill properly. Garnish with chopped chives before serving.
Pro Tips for Potato Salad Perfection
Want to take your potato salad game to the next level? Here are a few of my favorite tips:
- Don’t Overcook the Potatoes: Mushy potatoes are the enemy of good potato salad. Cook them until they’re fork-tender, but not falling apart.
- Cool the Potatoes Properly: Spreading the potatoes out on a baking sheet allows them to cool quickly and evenly, preventing them from getting soggy.
- Use Good Quality Ingredients: The better the ingredients, the better the potato salad. Use good quality mayonnaise, sour cream, and cheese for the best flavor.
- Taste and Adjust: Before chilling, taste the potato salad and adjust the seasonings as needed. Add more salt, pepper, or vinegar to taste.
- Make it Ahead: Potato salad is always better the next day, after the flavors have had a chance to meld together. Make it a day ahead of time for the best results.
Common Mistakes to Avoid
Even though this recipe is easy, there are a few pitfalls to watch out for:
- Overcooking the Potatoes: I know I already mentioned this, but it’s worth repeating. Overcooked potatoes will ruin the texture of your potato salad.
- Using Too Much Dressing: Too much dressing can make the potato salad heavy and soggy. Start with the amount specified in the recipe and add more as needed.
- Not Chilling it Long Enough: Chilling the potato salad allows the flavors to meld together and the potatoes to firm up. Don’t skip this step!
- Adding Warm Bacon: Make sure your bacon is cooled before you add it to the potato salad. Warm bacon can wilt the green onions and make the potato salad greasy.
Variations to Spice Things Up
Want to put your own spin on this recipe? Here are a few ideas:
- Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a little heat.
- Loaded Baked Potato: Add a dollop of sour cream and a sprinkle of extra cheese on top before serving for a loaded baked potato feel.
- Caesar Potato Salad With Bacon: Use Caesar dressing instead of the mayonnaise and sour cream mixture for a Caesar Potato Salad With Bacon twist.
- Add Some Veggies: Throw in some diced celery, red onion, or bell pepper for extra crunch and flavor.
- Go Egg-Free: If you’re looking for a Potato Salad No Eggs version, simply omit the eggs. The potato salad will still be delicious!
How to Store Leftover Potato Salad
Got leftovers? Lucky you! Here’s how to store them properly:
- In the Fridge: Store the potato salad in an airtight container in the fridge for up to 3-4 days.
- Don’t Freeze It: Potato salad doesn’t freeze well, as the mayonnaise and potatoes can become watery and mushy.
- Check for Spoilage: Before serving, check the potato salad for any signs of spoilage, such as a sour smell or a slimy texture. If it’s not looking or smelling right, toss it.
Frequently Asked Questions (FAQ)
Got questions? I’ve got answers!
- Can I use a different type of potato? Absolutely! Yukon Gold potatoes are my favorite for their creamy texture, but you can also use red potatoes or russet potatoes.
- Can I make this ahead of time? Yes! In fact, I highly recommend it. The flavors meld together beautifully when you let it chill in the fridge.
- Can I use regular bacon instead of turkey bacon? Of course! Use whatever type of bacon you prefer.
- How long does this potato salad last? It will last for 3-4 days in the fridge, stored in an airtight container.
- Can I add hard-boiled eggs? Sure! Hard-boiled eggs are a classic addition to potato salad.
Serving Suggestions
Now that you’ve got a bowl of delicious potato salad, what should you serve it with? Here are a few ideas:
- Grilled Meats: This potato salad is the perfect accompaniment to grilled chicken, burgers, or steak.
- BBQ Favorites: Serve it alongside ribs, pulled pork, or brisket for a classic BBQ feast.
- Sandwiches: It’s also great with sandwiches, like a BLT or a turkey club.
- Potlucks and Picnics: Of course, it’s always a hit at potlucks and picnics! Bring this to your next gathering and watch it disappear.
So there you have it, friends! My Creamy Potato Salad With Bacon recipe that’s guaranteed to be a hit. I hope you give it a try and love it as much as I do. Remember, cooking should be fun and relaxing, so don’t be afraid to experiment and make it your own. Happy cooking! And remember, the goal isn’t just to help people eat better, but to help them reconnect with food. I believe that if a meal can feed both the body and the soul — and make you smile when you smell the basil — you’ll be doing it right. Enjoy this loaded recipe!
Loaded Bacon Potato Salad: Bold Smoky Fun for Gatherings
Ingredients
Main Ingredients
- 3 pounds Yukon Gold potatoes (cut into 1-inch cubes)
- 1 pound thick-cut turkey bacon
- 1 cup mayonnaise
- 0.75 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups sharp cheddar cheese (shredded)
- 0.5 cup green onions (sliced)
- 2 tablespoons fresh chives (chopped)
Instructions
- Boil cubed potatoes in salted water for 12-15 minutes.
- Cook bacon until crispy, then chop.
- Drain potatoes and cool on a baking sheet for 15 minutes.
- Whisk together mayonnaise, sour cream, mustard, vinegar, and garlic powder.
- Add potatoes, bacon, cheese, and green onions to dressing and combine.
- Refrigerate for at least 2 hours before serving with chives.
Notes
Nutrition
