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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
This Cheddar Bacon Potato Salad Recipe is rich, comforting, and perfect for picnics, barbecues, and holiday parties! A slight twist on classic potato salad, it combines crisp bacon, tender potatoes, hard-boiled eggs, and sharp cheddar cheese with a creamy, tangy dressing, providing bold flavors in each bite.
I almost always have a bag of potatoes on hand and use them to make side dishes like Crispy Potato Wedges, Instant Pot Roasted Garlic Mashed Potatoes, and Smashed Red Potatoes at least once a week. However, when the weather starts to turn warm, this potato salad with bacon and cheese is my preferred recipe.
Smoky, tangy, and savory, it's a family favorite I always know I can count on to feed a crowd. Plus, it only requires 25 minutes of prep time, and the steps are easy. Once combined, I let it chill in the fridge, and it tastes even better the next day. That means I can prep it in advance for a quick side dish or light meal for busy weeks!
Trying pairing this creamy potato salad with Grilled BBQ Chicken, Baked Chicken Tenders, or Grilled Italian Steaks!
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Ingredients to Make a Potato Salad Recipe with Bacon and Cheese
Below is an overview of the ingredients you'll need. Make sure to read my notes and important tips below!
- Bacon - I love the savory, smoky flavor that bacon adds to this dish. I use thick-cut applewood smoked pork bacon, but turkey bacon will also work.
- Potatoes - Yellow potatoes, also known as Yukon gold potatoes, work best for this recipe because they're softer than other varieties and have an almost buttery taste. However, you can use Russet or red potatoes, if needed.
- Eggs - I like to include hard-boiled eggs in my potato salad for extra texture and flavor. If you're not a fan, feel free to omit them entirely.
- Cheese - When I tested this recipe, the creamy flavor of Cache Valley® mild cheddar was my favorite. Sharp and medium cheddar both taste great, too, if you want a bolder flavor.
How to Make Cheddar Bacon Potato Salad
Cook the Bacon - Arrange the bacon in a single layer on an aluminum foil-lined sheet pan, and bake until crispy. Or, cook it in a skillet. Transfer the cooked pieces to the fridge to cool completely.
Prepare the Potatoes - Peel and chop the potatoes into 2-inch chunks, and boil them in a large pot of cool water over medium-high heat. Cook until fork tender, drain, and refrigerate to cool completely.
Boil the Eggs - Place eggs in a small pot, and cover with cool water. Boil, remove the pot from the heat, cover, and let the eggs sit for 10 minutes. Then, transfer them to an ice bath, peel, and refrigerate.
Create the Dressing - Whisk the mayonnaise, sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper in a large bowl.
Combine - Add the chopped bacon, eggs, and potatoes, followed by the shredded cheddar cheese and scallions. Fold to combine and coat all the ingredients.
Chill - Cover the bowl tightly with plastic wrap, and refrigerate for at least 2 hours or ideally overnight for the best results.
Kitchen Time Saver
Multi-task by cooking the bacon while boiling the potatoes and eggs all at once to cut down on prep time and keep this bacon potato salad quick and easy.
Possible Flavor Variations
I think this cheddar potato salad with bacon is tasty as-is, but you can switch up the flavor with mix-ins such as:
- Chopped Dill Pickles or Relish
- Diced Celery or Red Onion
- Chopped Chives or Fresh Dill
- Cayenne Pepper or Hot Sauce
💭 Frequently Asked Questions
Pair this savory side dish with some of my favorite main courses, such as Authentic Chicago-Style Hot Dogs, a Buttermilk Fried Chicken Sandwich, or Baked Sausage and Peppers.
You can transfer leftovers to an airtight container and store them in the refrigerator for up to 3-5 days. Just be sure to give the potato salad a quick stir to redistribute the ingredients before serving.
Some people like to rinse their potatoes after boiling to stop the cooking process and remove any excess starch. However, because I chill the potatoes, I don't find it necessary.
Yes, for a slightly lighter option, use Greek yogurt instead of mayonnaise. Or, use a vinaigrette dressing like you would find in pasta salad, like my antipasto salad recipe.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Potato Recipes
If you love this Cheddar Bacon Potato Salad, try these family favorite potato dishes, too:
Recipe
Bacon Cheddar Potato Salad
Video
Ingredients
- 6 ounces thick-cut applewood smoked bacon
- 2 pounds yellow potatoes
- 5 large eggs
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 ½ teaspoons dijon mustard
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ounces Cache Valley® mild cheddar, shredded
- 4 medium scallions, chopped
Instructions
- Preheat the oven to 400°F and line a sheet pan with foil. Add the bacon and cook for 12-15 minutes until crispy. Transfer to the fridge to cool completely.
- While the bacon is cooking, peel and chop the potatoes into 2-inch chunks. Place them in a medium pot, cover with cool water, and bring to a boil over medium-high heat. Cook for 8-10 minutes until fork tender, then drain and refrigerate until fully cooled.
- At the same time, place the eggs in a small pot and cover with cool water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain, transfer to an ice bath for 5 minutes, then peel and refrigerate until cold.
- In a large serving bowl, whisk together the mayonnaise, sour cream, dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Chop the chilled bacon and eggs and add them to the bowl, along with the cooled potatoes. Add the shredded cheddar and scallions and gently fold everything together until well combined.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
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