Description
This Beef Bacon Loaded Potato Salad is a hearty and satisfying dish that combines creamy potatoes with crispy beef bacon and sharp cheddar. Perfect for feeding a crowd, it’s sure to impress at any gathering!
Ingredients
Scale
- 3.5 lb potatoes (cut into 1-inch cubes for even cooking)
- 8 slices beef bacon
- 4 eggs (hard-boiled and diced into 1/2-inch pieces)
- 5 oz cheddar (I prefer Tillamook sharp cheddar for a bolder taste)
- 5 spring onions
- 3/4 cup mayonnaise (I always use Hellmann's for the creamiest texture)
- 1/3 cup sour cream
- 1.5 tbsp dijon mustard
- 1.5 tbsp apple cider vinegar
- 1.5 tsp garlic powder
- 1/2 tsp paprika
- salt
- black pepper
Instructions
- Begin by washing the potatoes thoroughly. Cut them into 1-inch cubes for even cooking and place them in a large pot. Fill the pot with water until the potatoes are just covered.
- Add a generous pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-high and cook for about 10-12 minutes or until the potatoes are fork-tender but still firm. Avoid overcooking to prevent mushiness.
- While the potatoes are cooking, cook the beef bacon in a large skillet over medium heat. Sauté for approximately 8-10 minutes or until the bacon is crispy and golden brown. Remove from heat and place on paper towels to drain excess grease.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly for about 5 minutes. This helps them absorb the dressing better.
- In a large mixing bowl, combine the mayonnaise, sour cream, dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and black pepper. Whisk until smooth and creamy.
- Add the slightly cooled potatoes to the bowl and gently fold them into the dressing, ensuring all pieces are well-coated without breaking them apart.
- Next, add the crispy beef bacon, diced hard-boiled eggs, shredded cheddar cheese, and chopped spring onions to the potato mixture. Gently fold everything together until evenly distributed.
- For the best flavor, cover the salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Before serving, give the salad a gentle stir. Taste and adjust seasoning if necessary. Garnish with extra spring onions or bacon bits for a nice presentation, if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg
Keywords: One common mistake is overcooking the potatoes. Keep an eye on them while they boil; they should be tender yet firm enough to hold their shape in the salad. For best results, use a large mixing bowl that allows enough room to fold the ingredients without mashing the potatoes.