Creamy Potato Salad with Cheddar and Bacon
A flavorful potato salad with a rich, creamy dressing, crispy bacon, and sharp cheddar cheese, perfect for pairing with steak and great for gatherings.
Ingredients
Base Ingredients
- 2 lbs red potatoes, cubed Choose firm, waxy red potatoes to hold their shape.
Dressing
- ½ cup mayonnaise Use full-fat mayo for richness.
- ¼ cup sour cream Greek yogurt can be used as a lighter alternative.
- 2 tbsp apple cider vinegar Adds bright acidity.
- 2 tbsp Dijon mustard Creates a tang-forward dressing.
- 1 small red onion, chopped Provides flavor and crunch.
Mix-ins
- 5 strips cooked bacon, crumbled Use real smoky bacon for best flavor.
- 1 cup shredded cheddar cheese Sharp cheddar adds depth and creaminess.
- ¼ cup chopped parsley Fresh herbs add color and flavor.
- ¼ cup chopped dill pickles Adds crunch and tanginess.
- Salt and pepper, to taste Season according to preference.
- Optional: chives or green onions For garnish.
Instructions
Preparation
- Place cubed red potatoes in a large pot, cover with cold water, and bring to a boil. Simmer for 10–15 minutes until fork-tender.
- Drain the potatoes and spread them out on a tray or sheet pan to cool at room temperature.
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and glossy.
Mixing
- Add cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar, parsley, and chopped pickles to the dressing, then gently fold until everything is evenly coated.
Finishing Touches
- Taste and season with salt and pepper, then chill the salad for at least 1 hour before serving. Garnish with chives or green onions just before serving.
Notes
Make it a day ahead for deeper flavors; it is best served chilled or at room temperature. Store in an airtight container in the fridge for up to 4 days.