Let Me Tell You About This Potato Salad (Spoiler: Bacon Is Involved)
Alright, I’m about to let you in on a little backyard BBQ secret. Every summer, my aunt Barb and I would team up for cookout duty. She’d make burgers (too dry, sorry Barb), and I’d bring my loaded baked potato salad. You know the one—bacon, sour cream, cheese, chives, the whole shebang. But here’s the twist: One year, my cousin demanded I double the bacon, so now that’s mandatory. This recipe has since become what my family expects; if I forget the cheddar or, heaven help me, try light sour cream, I never hear the end of it. Anyway, if you love all the best parts of a baked potato and think ‘hey, could that be a salad?’, you’re in the right place.
Why I Love Making This
I pull this together for just about every potluck—people are all over it (seriously, there’s never a spoonful left. Not even a rogue lonely potato chunk at the bottom). My family goes wild for it because, well, it’s basically a baked potato exploded into a bowl with extra bacon. And honestly, I got tired of those mayonnaise-y deli potato salads that taste like bland mystery mush. (Plus, I always get to sneak a few crisp bacon slices “for testing purposes” while assembling this. It’s research—I stand by it!)
Here’s What You’ll Need
- 2 pounds small red potatoes (or Yukon golds; sometimes I just grab what’s on sale—grandma always swore red were best, but let’s be real, potatoes are potatoes)
- 1 cup sour cream (I’ve tried Greek yogurt in a pinch; it’s not the same but does the job)
- 1/2 cup mayonnaise (any brand, but that’s between you and your heart)
- 1 cup shredded sharp cheddar cheese (pre-shredded works if you’re feeling lazy, which I usually am after work)
- 8 slices bacon, cooked crispy and crumbled (if you want to use bacon bits, fine, but it won’t bring tears to anyone’s eyes—up to you)
- 1/2 cup green onions or chives, finely chopped
- 1 teaspoon garlic powder (or skip it if you’re out—I sometimes do, nobody has rioted yet)
- Salt and black pepper, to taste
- Optional: chopped fresh parsley, smoked paprika for garnish (I sometimes forget… adds color, though!)
How I Throw It All Together
- Wash and chop the potatoes into bite-sized pieces. I leave the skins on (because, extra vitamins and so much less hassle), but if you just can’t with skins, peel away.
- Boil the potatoes in salted water until just fork-tender, about 12 minutes—don’t let them turn to mush or you’ll have loaded mashed potato salad. (Done that once; never again.) Drain and let them cool. I toss them on a baking sheet so they cool faster—patience isn’t my strength.
- Meanwhile, deal with the bacon. Fry up 8 slices until really crisp, then crumble. Try not to eat half before it goes in the salad. (Or do. I’m not the salad police.)
- In a big bowl, mix the sour cream, mayo, garlic powder, a small sprinkle of salt, and pepper. This is where I usually lick the spoon—and then remind myself to swap spoons before company shows up.
- Add cooled potatoes to the bowl. Gently toss to coat—if you go at it with too much enthusiasm, some potatoes will get squished. (I used to make this mistake. It still tastes fine!)
- Stir in most of the bacon, most of the cheese, and most of the chives/green onions. Leave a little bit of each for sprinkling on top so it looks fancyish.
- Transfer to your serving dish. Sprinkle the extra bacon, cheese, and chives over the top. If you remember, add parsley or a dusting of smoked paprika for color.
- Chill for at least an hour—it really does taste better after it hangs out in the fridge. But honestly, I’ve eaten it warm, too. Nobody was mad.
Some Notes (or Things I Only Learned the Hard Way)
- If you overcook the potatoes, they get mushy. It might look tragic, but just call it “loaded mashed potato salad” and pretend it’s deliberate (worked for me once, kinda).
- If you want to halve the recipe, just cut everything in half. Easy.
- Don’t be shy with the salt in the boiling water—it makes a bigger difference than you’d think. Or maybe it just makes me feel professional.
Variations I’ve Tried (And A Couple Fails)
- Once I swapped in sweet potatoes. It… wasn’t terrible but also not a repeat experience.
- You can totally swap cheddar for pepper jack if you want a little kick. Sometimes I even mix a bit of both.
- Vegetarian? Skip the bacon, up the cheese, and maybe add smoked paprika for that missing ‘smoky’ note.
Stuff You Actually Need (And How to Get By Without)
- Big pot for boiling potatoes (I once used a Dutch oven; worked fine)
- Baking sheet for cooling (or just spread them on a big plate if you’re low on pans)
- Frying pan for bacon (or microwave some slices between paper towels if you’re feeling very 90s)
- Mixing bowl (no fancy stand mixer needed, just a spoon and biceps are fine)
How It Keeps (Spoiler: It Barely Lasts)
Covered in the fridge, it’ll keep for 2–3 days, but honestly, in my house it never lasts more than a day. Leftovers do exist, I just never see them. It definitely gets a bit thicker after chilling, which I actually like.
When and How I Serve It
This could walk right onto any picnic table next to burgers, hot dogs, or even grilled chicken. Sometimes we have it with steaks on lazy Sundays. I’ve been known to sneak a scoop for breakfast (no shame, it has bacon).
My “Oops, Learned That The Hard Way” Tips
- I once rushed the cooling step and mixed super hot potatoes with sour cream—result: weirdly runny salad. Don’t do it, unless you like your salad… soupy. (I don’t.)
- Actually, if you use pre-cooked bacon bits, just crisp them in a dry skillet for a minute—otherwise they’re sort of chewy and sad.
Your Potato Salad FAQs—For Real, I Get These
- Can I make this ahead? Absolutely! It tastes even better the next day. I mean, if you can keep folks out of the fridge.
- Can I freeze it? I wouldn’t—potatoes get all strange and watery when thawed, and sour cream doesn’t love the freezer either. (If you try it, let me know how it goes. I probably just won’t risk it.)
- What’s the best potato? I lean red (they hold up real nice), but Yukon gold are great, too. Russets turn mealy, so I skip ’em.
- Can I skip the mayo? You can! Add more sour cream, or a splash of milk for creaminess. Just don’t tell my cousin; she’s a mayo purist for some reason.
- Any tricks if I don’t like onion? Uhh, maybe try really thinly sliced celery, or just leave it out. Nobody will miss it if you’re not a fan!
And honestly, don’t stress it—potato salad should be fun, not fussy. If you want to chat more about it, pull up a chair. After all, I never mind talking taters!
Ingredients
- 2 pounds small red potatoes (or Yukon golds; sometimes I just grab what’s on sale—grandma always swore red were best, but let’s be real, potatoes are potatoes)
- 1 cup sour cream (I’ve tried Greek yogurt in a pinch; it’s not the same but does the job)
- 1/2 cup mayonnaise (any brand, but that’s between you and your heart)
- 1 cup shredded sharp cheddar cheese (pre-shredded works if you’re feeling lazy, which I usually am after work)
- 8 slices bacon, cooked crispy and crumbled (if you want to use bacon bits, fine, but it won’t bring tears to anyone’s eyes—up to you)
- 1/2 cup green onions or chives, finely chopped
- 1 teaspoon garlic powder (or skip it if you’re out—I sometimes do, nobody has rioted yet)
- Salt and black pepper, to taste
- Optional: chopped fresh parsley, smoked paprika for garnish (I sometimes forget… adds color, though!)
Instructions
-
1Wash and chop the potatoes into bite-sized pieces. I leave the skins on (because, extra vitamins and so much less hassle), but if you just can’t with skins, peel away.
-
2Boil the potatoes in salted water until just fork-tender, about 12 minutes—don’t let them turn to mush or you’ll have loaded mashed potato salad. (Done that once; never again.) Drain and let them cool. I toss them on a baking sheet so they cool faster—patience isn’t my strength.
-
3Meanwhile, deal with the bacon. Fry up 8 slices until really crisp, then crumble. Try not to eat half before it goes in the salad. (Or do. I’m not the salad police.)
-
4In a big bowl, mix the sour cream, mayo, garlic powder, a small sprinkle of salt, and pepper. This is where I usually lick the spoon—and then remind myself to swap spoons before company shows up.
-
5Add cooled potatoes to the bowl. Gently toss to coat—if you go at it with too much enthusiasm, some potatoes will get squished. (I used to make this mistake. It still tastes fine!)
-
6Stir in most of the bacon, most of the cheese, and most of the chives/green onions. Leave a little bit of each for sprinkling on top so it looks fancyish.
-
7Transfer to your serving dish. Sprinkle the extra bacon, cheese, and chives over the top. If you remember, add parsley or a dusting of smoked paprika for color.
-
8Chill for at least an hour—it really does taste better after it hangs out in the fridge. But honestly, I’ve eaten it warm, too. Nobody was mad.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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