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Loaded Potato Salad with Bacon

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A quick and easy loaded potato salad with crispy bacon, creamy dressing, and fresh herbs, perfect for summer BBQs and Independence Day celebrations.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, washed and cut into 1-inch cubes
  • 8 slices thick-cut bacon, cooked until crisp and crumbled
  • 3/4 cup full-fat mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/3 cup sweet pickle relish
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium and simmer for 10-12 minutes or until the potatoes are fork-tender but not falling apart. Drain well in a colander and let cool slightly (about 10 minutes).
  2. While potatoes cook, heat a skillet over medium heat. Add the bacon slices and cook until crispy, turning occasionally, about 8-10 minutes. Transfer to paper towels to drain and cool. Once cool, crumble into bite-sized pieces. Reserve a teaspoon of bacon fat to stir into the dressing if desired.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt (start with 1/2 teaspoon), and black pepper (about 1/4 teaspoon). Stir in the sweet pickle relish until evenly combined.
  4. Fold the finely diced red onion, chopped celery, and crumbled bacon into the dressing. If using, add chopped hard-boiled eggs and fresh parsley. Toss gently to coat everything evenly with the dressing. Taste and adjust salt and pepper as needed.
  5. Add the warm potatoes to the bowl and gently fold them into the dressing mixture. Chill the salad in the fridge for at least 1 hour before serving to let the flavors meld.

Notes

Do not overboil potatoes to avoid mushy texture. Cool potatoes slightly before mixing to help them absorb dressing without breaking apart. Cook bacon on medium heat for even crispiness. Fold ingredients gently to keep potato chunks intact. Chill salad for at least 1 hour for best flavor. Reserve bacon fat to add extra flavor to dressing if desired.

Nutrition

Keywords: loaded potato salad, bacon potato salad, summer BBQ side dish, Independence Day recipe, creamy potato salad

Find it online: https://goldensimmer.com/loaded-potato-salad-with-bacon-recipe-5-easy-steps-for-perfect-independence-day-side-dish/