Beef Bacon Loaded Potato Salad (Printer-Friendly)

Creamy, bacon-studded potato salad with cheddar, celery and herbs—built to feed a crowd.

# 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 (additional 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

# How-To Steps:

01 - Place the cubed potatoes in a large pot, cover with cold water, and stir in 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat and simmer for 10 to 12 minutes until the potatoes are fork-tender. Drain well and let cool slightly.
02 - While potatoes are cooking, fry chopped beef bacon in a large skillet over medium heat until crisp. 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 the warm, drained potatoes to the bowl with the dressing. Gently fold to coat the potatoes evenly.
05 - Add the diced celery, sliced green onions, shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon (set aside some for garnish). Mix gently until all components are well distributed.
06 - Adjust seasoning with additional salt and pepper as needed.
07 - Transfer salad to a large serving platter or bowl. Garnish with reserved green onions, remaining beef bacon, and extra parsley.
08 - Serve warm, at room temperature, or chilled according to preference.

# Expert Hints:

01 -
  • You can assemble it ahead, giving you extra time to actually enjoy the party (without worrying about last-minute prep).
  • Even people who claim they don’t like potato salad go back for seconds of this one—the beef bacon and cheddar never disappoint.
02 -
  • If you overcook the potatoes, they’ll fall apart when mixing and turn the salad gluey—I learned this the hard way at my first potluck.
  • Letting the salad chill for at least a couple of hours melds the flavors so every bite tastes even better.
03 -
  • Wait until the potatoes are just cool enough to handle before mixing—if they’re too hot, the dressing gets runny and weird.
  • Shred your own cheese for the creamiest melt; it really makes a difference in the finished salad.

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