Beef Bacon Loaded Potato Salad (Printable Version)

Hearty potato salad with crispy beef bacon, cheddar, celery and a creamy Dijon dressing—feeds a crowd.

# What You 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 - 1½ pounds beef bacon, chopped

→ Vegetables & Aromatics

04 - 1 cup green onions, sliced, reserve some for garnish
05 - 1½ cups celery, finely diced

→ Dairy & Cheese

06 - 1½ cups sour cream
07 - 1 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 2 cups sharp cheddar cheese, shredded

→ Herbs & Seasonings

10 - ½ cup fresh parsley, chopped
11 - 1 teaspoon black pepper
12 - Salt, to taste

# How-To:

01 - Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes, or until potatoes are fork-tender. Drain thoroughly and let cool slightly.
02 - In a large skillet over medium heat, fry chopped beef bacon until crispy. Remove from the skillet and transfer to a plate lined with paper towels to drain.
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 - Incorporate celery, sliced green onions, shredded cheddar cheese, chopped parsley, and most of the cooked beef bacon into the potato mixture. Reserve a portion of green onions and bacon for garnish. Gently mix until combined.
06 - Adjust seasoning with additional salt and black pepper as desired.
07 - Transfer the salad to a serving dish. Garnish the top with reserved green onions, crispy beef bacon, and fresh parsley. Serve warm, chilled, or at room temperature according to preference.

# Expert Hints:

01 -
  • This potato salad is extra creamy and stays fresh even after hours on the buffet table—trust me, it’s survived more than one backyard bash.
  • The combination of sharp cheddar and herby crunch keeps every spoonful interesting, not just filler for your plate.
02 -
  • If you overcook the potatoes and they’re falling apart, your salad turns mushy—set a timer and test early, even if you’re multitasking.
  • Mixing in the ingredients while potatoes are still warm lets the dressing hug each cube—it’s a world apart from tossing cold starchy chunks.
03 -
  • Add in celery and green onions last if you love extra crunch—overmixing softens them up quickly.
  • Let your beef bacon cook low and slow for a balance of chew and crisp—it’s worth the wait.

Go Back