Description

A sturdy, creamy, and tangy potato salad loaded with crispy bacon, sharp cheddar, and hard-boiled eggs. This make-ahead side dish holds up well in heat and is perfect for summer cookouts.

Ingredients

Scale

3 pounds Yukon Gold potatoes, cut into 1-inch cubes
4 large eggs, hard-boiled and diced
2 tablespoons salt (for boiling water)
12 slices thick-cut bacon, cooked crispy and crumbled
1 cup sharp cheddar cheese, shredded
1 medium red onion, finely diced
4 stalks green onions, sliced
2 tablespoons parsley, chopped (optional)
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 tablespoon dried chives
1 teaspoon black pepper

Instructions

Wash potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by an inch, and add 2 tablespoons of salt.
Bring water to a rolling boil, then reduce to a simmer. Cook potatoes for 12-15 minutes until tender but firm. Drain and let cool for 10 minutes until warm.
While potatoes boil, cook bacon in a skillet over medium heat until crispy (5-7 minutes). Drain on paper towels and crumble.
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, dried chives, and black pepper.
In a large mixing bowl, add warm potatoes. Pour dressing over potatoes and gently fold to coat. Add half the cheddar, half the bacon, and diced red onion. Fold gently.
Transfer to a serving dish. Top with remaining cheddar, bacon, green onions, and parsley.
Cover and refrigerate for at least 30 minutes (or up to 24 hours) to allow flavors to meld before serving.

Notes

Use waxy potatoes like Yukon Golds to prevent mushiness. Do not reheat; serve cold or at room temperature. Do not freeze as the texture will become mushy. For best flavor, make ahead and refrigerate overnight.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 2
Sodium: 580
Fat: 22
Saturated Fat: 8
Carbohydrates: 35
Fiber: 3
Protein: 12

Keywords: potato salad, labor day recipe, summer side dish, bacon potato salad, make ahead side dish, picnic food, creamy potato salad