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Creamy Loaded Potato Salad with Bacon and Cheddar

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A creamy, cheesy potato salad featuring crispy bacon and sharp cheddar, perfect for summer BBQs. This recipe balances flavors and textures with a tangy dressing and tender potatoes that hold their shape.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked until crisp and chopped
  • 1 ½ cups shredded sharp cheddar cheese (about 170g)
  • 1 cup mayonnaise (240 ml)
  • ½ cup plain full-fat Greek yogurt (120 ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 3 stalks green onions, thinly sliced
  • 2 stalks celery, diced (optional)
  • Salt to taste (kosher recommended)
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 10-12 minutes until tender but not mushy when pierced with a fork. Drain in a colander and let cool slightly.
  2. While the potatoes cook, fry the bacon slices over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop into bite-sized pieces.
  3. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper. Taste and adjust seasoning — the dressing should be creamy with a balanced tang.
  4. Add the warm potatoes, bacon, shredded cheddar, sliced green onions, and diced celery (if using) to the bowl with dressing. Gently fold everything together so the potatoes stay intact but are evenly coated.
  5. Cover the potato salad and refrigerate for at least 1 hour to let flavors meld. Just before serving, sprinkle chopped fresh parsley on top for a fresh pop of color.

Notes

Use slightly warm potatoes to absorb dressing better but avoid mashing them. If salad is too thick after chilling, stir in a splash of milk or extra mayo to loosen. Bacon can be baked in the oven at 400°F for 15-20 minutes as an alternative to frying. Fresh herbs like parsley or dill brighten the dish and should be added just before serving.

Nutrition

Keywords: potato salad, bacon, cheddar, creamy potato salad, summer BBQ, side dish, easy potato salad, loaded potato salad

Find it online: https://bitematrix.com/creamy-loaded-potato-salad-with-bacon-and-cheddar-easy-recipe-for-summer-bbqs/