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Dig into this filling bowl that's got everything you crave from a steakhouse side—just ready-made for sharing with a crowd. Inside you'll find bites of fluffy potato, crispy bacon, sharp cheddar, and fresh scallions, all tossed in a tangy, creamy mix of sour cream and mayo. Trust me, it disappears in no time at every get-together.
Honestly, I whipped this up for our neighborhood party because I was so over those heavy mayo potato salads. It was such a smash, three folks asked me how to make it. Now my phone buzzes every summer because someone wants this at the next gathering.
Tasty Ingredients
- Medium cheddar cheese: 1½ cups grab a block and shred it yourself for max creaminess
- Green onions: 6 slice up both the white ends and the greens for pop and crunch
- Bacon: 12 ounces crispy strips add bite and that smokiness, go thick-cut if you can
- Freshly ground black pepper: 1 teaspoon grind it fresh for the best kick
- Kosher salt: 1 teaspoon big flakes mean flavor spreads out just right
- Sour cream: ¾ cup full fat is best if you want it creamy and tangy
- Mayonnaise: 1 cup real deal mayo (not salad dressing) makes it rich and smooth
- Apple cider vinegar: 3 tablespoons toss it in while potatoes are still warm so they soak up that tang
- Olive oil: 1 to 2 tablespoons your potato skins will get golden and tasty
- Russet potatoes: 4 pounds their starchy bite stands up great to mixing everything together
Simple Steps
- Combine and Chill:
- When the chunks of potato are fully cool, pour on your creamy mayo sauce. Toss in the cheddar, green onions, and crispy bacon. Fold gently, don’t mash, so you keep some big potato bites. Adjust salt, pepper, then cover the bowl and pop it in the fridge for at least 3 hours—or overnight if you can wait. That's when the flavors really mingle.
- Prepare the Dressing:
- Grab a small bowl and whisk together mayo and sour cream. Sprinkle in salt and pepper. Mix until it's silky smooth and you're good to go.
- Cook the Bacon:
- As your potatoes are chilling, fry bacon till it’s crunchy—either in a skillet or the oven. Let it cool off on paper towels to soak up extra fat, then tear or chop it into little bites.
- Cool and Prep Potatoes:
- Once out of the oven, let your baked potatoes hang out for about five minutes. Peel their skins and cut them into chunky squares. Don't worry if they’re crumbly. Move potato chunks into a big bowl. While they’re still warm, splash with vinegar so they soak up the flavor. Wait for them to cool totally (20-ish minutes) before moving on.
- Bake the Potatoes:
- Crank your oven to 400°F. Scrub the potatoes, lay them on a tray, stab a few times with a fork to help vent steam. Brush skins with olive oil and toss on some salt. This makes the outside crisp and the inside nice and soft. Bake for about an hour until a knife slides in easily.
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This dish changed the game at our family BBQs. My uncle always claimed he hated any kind of potato salad, but he gave this one a reluctant shot. Now he wants it whenever we're together! Something about those crisp bacon pieces, creamy potatoes, and the punchy dressing wins over even the toughest crowd.
Got Leftovers?
Tuck this loaded salad into a sealed container, it stays tasty in the fridge up to four days. Letting it sit a day makes the flavors even better. Planning ahead? Hold back a bit of bacon and green onions so you can sprinkle them on top right before serving for some extra crunch and color. And hey, never leave it out on the counter for more than a couple hours—it’s got mayo and dairy.
Make It Yours
Tweak this however you like. Want to lighten it up? Swap in Greek yogurt for the sour cream. Try a spoonful of ranch powder or some chopped dill for more oomph. Feel free to toss in diced hard-boiled eggs, a handful of bell pepper, or dust with smoked paprika at the end. Love heat? Add jalapeños or a bit of your favorite hot sauce.
Ideas for Serving
This goes great with everything off the grill; think steaks, chicken, or burgers. For a lighter meal, add a crisp green salad on the side. At a party or picnic, rest the bowl on ice so it stays cool. Or get fancy and pile portions into mason jars with extra cheese and bacon layered on top for a fun look.
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Common Questions
- → Can you prep this salad in advance?
Definitely, this dish is awesome for prepping early. Toss it all together, pop it in the fridge, and let it chill for a few hours or the night before for the best flavor.
- → Do different potatoes work for this?
Yep! Using russet potatoes keeps things classic, but Yukon Gold or red spuds swap in just fine, giving you a slightly unique flavor and bite.
- → What’s the cleanest way to cook bacon?
If you don’t want a greasy stovetop, bake the bacon at 400°F on a tray lined with parchment paper. Cook until it’s crispy, lay it on paper towels, and crumble away.
- → Is Greek yogurt okay instead of sour cream?
Totally! Greek yogurt brings the same tang as sour cream, plus a protein boost. The taste and texture are right on track.
- → How many days does it stay good in the fridge?
Keep your potato salad in a sealed container for up to four days in the fridge. Just serve it cold straight out of the fridge.