Creamy Potato Salad Recipe with Bacon & Cheddar

Let me tell you, the smell of crispy bacon mingling with creamy potatoes and sharp cheddar is enough to make anyone stop in their tracks. This creamy potato salad isn’t just food—it’s an experience. The first time I made this, I was hosting a backyard barbecue, and honestly, I didn’t know what I was in for. One bite of this rich, smoky, cheesy potato salad, and my guests were hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’ve created something truly special. My family couldn’t stop sneaking spoonfuls straight from the bowl, and you know what? I don’t blame them!

Years ago, I thought I had potato salad all figured out. You know, the standard mayo, eggs, and potatoes routine. But this recipe? It’s on another level. With the addition of crispy bacon and melty cheddar, it’s comfort food that feels indulgent yet nostalgic. Perfect for summer potlucks, picnic lunches, or even just a weeknight treat. Trust me, this recipe has been tested and perfected (in the name of research—of course), and it’s become a staple at every gathering. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in about 30 minutes, making it perfect for last-minute gatherings or busy weekdays.
• Simple Ingredients: No fancy grocery trips needed—everything is likely already in your kitchen or a quick stop away.
• Perfect for Any Occasion: Whether it’s a summer BBQ, holiday potluck, or a cozy family dinner, this potato salad fits right in.
• Crowd-Pleaser: Crispy bacon, sharp cheddar, and creamy dressing? It’s a flavor combination that always gets rave reviews.
• Unbelievably Delicious: The smoky bacon and cheesy potatoes bring next-level comfort food vibes.

What sets this apart from your average potato salad is the balance of textures and flavors. The creamy dressing perfectly coats the potatoes, the bacon adds crunch and smokiness, and the cheddar brings a sharp, cheesy bite. It’s the kind of recipe that makes you close your eyes and savor every bite. Plus, it’s versatile—you can tweak it to suit your preferences or dietary needs easily. This isn’t just potato salad; it’s the potato salad.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss.

• Russet potatoes: Peeled and diced into bite-sized chunks.
• Bacon: Cooked until crispy and crumbled.
• Cheddar cheese: Shredded for that perfect cheesy bite.
• Mayonnaise: The creamy base for the dressing.
• Sour cream: Adds a tangy richness to the dressing.
• Dijon mustard: For a hint of sharpness and depth.
• Apple cider vinegar: Balances the creaminess with a touch of acidity.
• Green onions: Sliced thinly for a fresh, zesty kick.
• Salt and black pepper: To taste.

Optional substitutions: You can swap sour cream with Greek yogurt for a lighter version or use turkey bacon for a leaner option. If cheddar isn’t your favorite, try pepper jack for a little heat!

Equipment Needed

• Large pot: For boiling the potatoes.
• Colander: To drain the cooked potatoes.
• Large mixing bowl: Perfect for combining all the ingredients.
• Wooden spoon or spatula: For gentle mixing without breaking the potatoes.
• Knife and cutting board: For chopping potatoes, bacon, and green onions.
• Skillet: To crisp up the bacon to perfection.

If you don’t have a colander, you can carefully drain the potatoes using the pot’s lid—just be cautious of the hot steam! Also, a silicone spatula works great to scrape down the sides of the mixing bowl.

Preparation Method

1. Start by peeling and dicing 2 pounds of russet potatoes into bite-sized chunks. Place them in a large pot and cover with cold water. Add a generous pinch of salt.
2. Bring the pot to a boil over high heat, then reduce to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them—they should hold their shape.
3. While the potatoes are cooking, fry 8 slices of bacon in a skillet over medium heat until crispy. Remove and set on paper towels to drain excess grease. Once cooled, crumble into small pieces.
4. In a large mixing bowl, prepare the dressing: whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Add salt and pepper to taste.
5. Drain the cooked potatoes and let them cool to room temperature. Spread them out on a baking sheet to cool faster if you’re short on time.
6. Once the potatoes are cool, add them to the mixing bowl with the dressing. Stir gently to coat evenly without mashing the potatoes.
7. Fold in the crumbled bacon, 1 cup shredded cheddar cheese, and 2 finely sliced green onions. Mix until combined.
8. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together. This step makes all the difference!
9. Serve chilled and enjoy! Garnish with extra green onions or a sprinkle of shredded cheddar for a pop of color.

Cooking Tips & Techniques

When it comes to nailing this creamy potato salad, here are some tried-and-true tips:

• Choose the right potatoes: Russet potatoes are ideal because they’re starchy and hold up well after cooking. Avoid waxy potatoes as they can turn mushy.
• Don’t skip cooling: Cooling the potatoes before mixing them with the dressing prevents the salad from becoming watery.
• Cook bacon until crispy: Crispy bacon adds the perfect crunch, so don’t rush the cooking process. Low and slow is the way to go.
• Season as you go: Always taste the dressing before adding it to the potatoes, then adjust the seasoning after combining everything.
• Make ahead: This salad tastes even better after sitting in the fridge for a few hours, so prep it ahead for the best flavor.

Variations & Adaptations

Want to switch things up? Here are some fun variations:

• Healthier option: Use Greek yogurt instead of sour cream for a lighter take. You can also try turkey bacon or even a plant-based alternative.
• Seasonal twist: Swap out the cheddar cheese for crumbled blue cheese or feta for a bold flavor. In summer, add some fresh herbs like parsley or dill.
• Spicy kick: Mix in a teaspoon of smoked paprika or cayenne pepper for a touch of heat.
• Make it vegetarian: Skip the bacon altogether and load up on roasted veggies like bell peppers, zucchini, or cherry tomatoes.

One of my favorite tweaks? Adding a handful of diced pickles for a tangy crunch. It’s like combining potato salad with a touch of pickle relish—delicious!

Serving & Storage Suggestions

This creamy potato salad with bacon and cheddar is best served chilled. Scoop it into a large serving bowl and garnish with extra green onions or cheddar for a bright pop of color. It pairs beautifully with grilled chicken, burgers, or even a simple green salad. If you’re hosting a party, serve it alongside a refreshing pitcher of iced tea or lemonade.

Got leftovers? No problem! Store them in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld together beautifully. To freshen it up, just give it a quick stir before serving. Avoid freezing this potato salad as the texture of the potatoes and the creamy dressing can change.

Nutritional Information & Benefits

This creamy potato salad is a delicious indulgence made with wholesome ingredients. Here’s an approximate breakdown per serving (based on 6 servings):

• Calories: 350
• Protein: 8g
• Carbohydrates: 22g
• Fat: 24g

Potatoes are a great source of potassium and vitamin C, while cheddar cheese offers calcium. For those needing gluten-free options, this recipe is naturally gluten-free—just double-check your bacon and mustard brands to be sure.

Conclusion

If you’re looking for a recipe that’s easy, comforting, and guaranteed to win over your family and friends, this creamy potato salad with bacon and cheddar is it. It’s the kind of dish that turns simple ingredients into something magical. Feel free to make it your own—add a little spice, swap in different cheeses, or toss in extra veggies. Honestly, there’s no wrong way to enjoy this potato salad.

Give it a try and let me know how it turns out! Share your version in the comments or tag me on social media—I’d love to see your creations. This recipe is a keeper, and I hope it becomes one of your family favorites, just like it has for mine. Happy cooking!

FAQs

Can I make this potato salad ahead of time?

Absolutely! In fact, it’s even better when made a few hours ahead to let the flavors meld together. Just store it in the fridge and give it a quick stir before serving.

Can I use a different type of potato?

Yes! While russet potatoes are ideal for their starchy texture, you can also use Yukon Golds or red potatoes for a slightly different taste and texture.

How do I make it vegetarian?

Simply skip the bacon and add roasted veggies like bell peppers or zucchini for extra flavor and texture.

Can I substitute the sour cream?

Sure! Greek yogurt is a great substitute for sour cream and makes the dish a little lighter.

Can I freeze potato salad?

Freezing isn’t recommended as the texture of the potatoes and creamy dressing can change. It’s best enjoyed fresh or refrigerated for up to 3-4 days.

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