Beef Bacon Loaded Potato Salad (Print Version)
Warm Yukon Gold potatoes tossed with crispy beef bacon, tangy Dijon sour cream-mayo, sharp cheddar, celery and parsley.
# 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 - 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. Fill with cold water to cover, 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 are cooking, fry chopped beef bacon in a large skillet over medium heat until deeply browned and crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat.
03 - In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, and black pepper until smooth.
04 - Add warm, drained potatoes to the dressing mixture. Gently fold with a spatula to coat the potatoes fully.
05 - Add celery, green onions, cheddar cheese, parsley, and most of the cooked beef bacon, reserving a portion for garnishing. Mix gently until all ingredients are evenly distributed.
06 - Taste and adjust with additional salt and pepper as needed.
07 - Transfer the assembled potato salad to a serving platter or bowl. Garnish with reserved green onions, beef bacon, and a sprinkle of extra parsley.
08 - Serve warm, at room temperature, or chilled as preferred.
# Expert Tips:
01 -
- The beef bacon gets so crispy, you'll catch yourself sneaking bites before it hits the salad.
- This feeds a small crowd and still leaves everyone asking for seconds—trust me, leftovers are rare.
02 -
- Waiting too long to mix the warm potatoes with the dressing can make them gummy—fold them in just after draining for the best texture.
- Letting the finished salad rest for at least 30 minutes turns a good dish into a spectacular one, as the flavors have a chance to meld.
03 -
- Let the potatoes cool just enough so they’re not falling apart, but are still warm to better absorb the dressing.
- A dash of smoked paprika or a spoonful of chopped pickles takes the flavor profile even higher.