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Comforting Loaded Potato Salad Recipe with Bacon and Cheddar Made Easy

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A quick and easy loaded potato salad featuring creamy Yukon Gold potatoes, crispy bacon, sharp cheddar, and a tangy dressing. Perfect for potlucks, BBQs, and family gatherings.

Ingredients

Scale
  • 2 pounds (900 g) Yukon Gold potatoes, peeled and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup (115 g) sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • 2 celery stalks, diced
  • 1/2 cup (75 g) sweet pickle relish
  • 1 cup (240 ml) mayonnaise
  • 1/2 cup (120 ml) sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the peeled and chopped Yukon Gold potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 12-15 minutes until the potatoes are just tender but not falling apart. Drain and set aside to cool slightly.
  2. While potatoes are boiling, heat a skillet over medium heat. Lay the bacon strips flat and cook until crispy, about 5-7 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed. If the dressing feels too thick, thin it with a teaspoon or two of milk or pickle juice.
  4. In a large mixing bowl, gently fold the warm potatoes with celery, green onions, sweet pickle relish, chopped bacon, and shredded cheddar cheese.
  5. Pour the dressing over the potato mixture and toss gently but thoroughly, making sure every piece is coated.
  6. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Before serving, give it a gentle stir and adjust salt and pepper if needed.

Notes

Avoid overcooking potatoes to prevent mushiness. Use warm potatoes when mixing dressing for better flavor absorption. Chill salad for at least 1 hour before serving to let flavors meld. Save a tablespoon of bacon fat to add smoky flavor to the dressing if desired. For a lighter version, swap mayo with Greek yogurt. For dairy-free, use vegan mayo and omit cheddar or use dairy-free cheese alternatives.

Nutrition

Keywords: potato salad, loaded potato salad, bacon, cheddar, picnic recipe, BBQ side dish, comfort food, easy potato salad

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