Print

Best Loaded Bacon Picnic Potato Salad Recipe

loaded bacon picnic potato salad - featured image
Print Recipe

This loaded bacon picnic potato salad is creamy, tangy, and packed with smoky bacon, sharp cheddar, and crunchy celery. It’s the ultimate crowd-pleasing side dish for picnics, potlucks, and barbecues.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–7 medium potatoes)
  • 1 pound thick-cut bacon
  • 1 cup sharp cheddar cheese, shredded
  • 4 green onions, thinly sliced
  • 2 celery stalks, finely diced
  • ¼ cup dill pickle relish
  • 1 cup good-quality mayonnaise (e.g., Duke’s or Hellmann’s)
  • ½ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt (plus more for potato water)
  • 2 tablespoons reserved bacon drippings (for dressing)
  • Extra crispy bacon crumbles (for garnish)
  • Additional sliced green onions (for garnish)
  • A sprinkle of smoked paprika (for garnish)

Instructions

  1. Cook the bacon first. Place bacon pieces in a cold skillet, then turn heat to medium. Cook for 8-10 minutes, stirring occasionally, until deep golden brown. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon drippings for the dressing. Let bacon cool completely.
  2. Boil the potatoes. Scrub potatoes well (leave skins on or peel if preferred). Cut into 1-inch cubes. Place in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until fork-tender but not falling apart.
  3. Drain and cool slightly. Drain potatoes in a colander and let sit for about 5 minutes until warm but not steaming hot.
  4. Make the dressing. Whisk together mayonnaise, sour cream, apple cider vinegar, yellow mustard, garlic powder, smoked paprika, black pepper, salt, and reserved bacon drippings until smooth and creamy.
  5. Combine warm potatoes with dressing. Transfer warm potatoes to a large mixing bowl. Pour about three-quarters of the dressing over them and gently fold with a rubber spatula. Let sit for 5 minutes.
  6. Add the mix-ins. Add cooled bacon (reserve some for garnish), shredded cheddar, sliced green onions, diced celery, and pickle relish. Pour remaining dressing over everything. Fold gently until evenly coated. Taste and adjust salt and pepper if needed.
  7. Chill and let flavors meld. Cover bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  8. Garnish and serve. Before serving, give salad a gentle stir. Transfer to a serving bowl and top with reserved bacon crumbles, extra sliced green onions, and a sprinkle of smoked paprika. Serve cold or at room temperature.

Notes

For best results, make this salad a day ahead to allow flavors to meld. Keep extra dressing on the side to refresh if it dries out. Do not freeze. Serve cold or at room temperature, but do not leave out for more than 2 hours.

Nutrition

Keywords: potato salad, loaded potato salad, bacon potato salad, picnic potato salad, summer side dish, barbecue side dish, potluck recipe

Find it online: https://cooksyla.com/best-loaded-bacon-picnic-potato-salad-recipe/