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Crispy Loaded Potato Salad with Bacon and Cheddar

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A crispy and creamy potato salad featuring golden-crisp potatoes, smoky bacon, sharp cheddar, and a tangy dressing—perfect for summer parties and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into 1-inch chunks
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 3 stalks green onions, thinly sliced
  • ½ cup mayonnaise, full-fat
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 tablespoons vegetable or olive oil (for crisping potatoes)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 10-12 minutes until potatoes are just tender but not falling apart. Drain well in a colander and let them dry for 5 minutes.
  2. While potatoes boil, fry the bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the drained potato chunks in a single layer, working in batches if needed. Cook without stirring for about 4 minutes to form a golden crust. Flip and cook another 3-4 minutes until all sides are crispy and browned. Remove from heat.
  4. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth and creamy.
  5. Gently toss the crispy potatoes with the bacon, shredded cheddar, sliced green onions, and dressing. Fold everything together carefully to keep the potatoes from breaking apart. Taste and adjust seasoning if needed.
  6. Refrigerate the salad for at least 30 minutes to let the flavors marry. Just before serving, sprinkle chopped fresh parsley on top.

Notes

Do not overboil potatoes to avoid mushy texture. Let potatoes dry completely before frying to achieve crispiness. Cook potatoes in batches to avoid overcrowding the pan. Bacon fat can be saved for cooking potatoes for extra flavor. Chill salad for at least 30 minutes or longer for better flavor melding. If salad is dry after chilling, stir in extra mayo or sour cream. Potatoes can be boiled ahead and refrigerated overnight.

Nutrition

Keywords: potato salad, crispy potatoes, bacon, cheddar, summer party recipe, easy potato salad, loaded potato salad

Find it online: https://goldensimmer.com/crispy-loaded-potato-salad-with-bacon-and-cheddar-easy-recipe-for-summer-parties/