Can this potato salad be made in advance?

Of course! In fact, it tastes even better when it’s made ahead and has time to chill. You can prepare it a whole day early and store it covered in the fridge. Stir it around before serving to freshen it up.

Which type of potatoes work best for this salad?

Yukon Golds and russets are excellent choices. Yukons are buttery and keep their shape nicely, while russets soak up more flavor and have a fluffier texture. Red potatoes are also great because they stay firm.

How do I avoid overcooking the potatoes?

Always put your potatoes in cold water at the start, then bring to a boil to cook evenly. Test them with a fork—once the fork slides in easily but the potato is still intact, they’re good to go. Draining and letting them cool a little helps, too.

Can I skip the mayo in this salad?

Yes! You can swap it out with extra sour cream, plain Greek yogurt, or even mashed avocado for a unique twist. It won’t be as rich, but it'll still be packed with flavor thanks to the toppings.

How do I give this salad more zing?

Try mixing in diced jalapeños for some spice, pickles for a tangy kick, chopped hard-boiled eggs, or shredded pepper jack cheese. Herbs like parsley or dill are also lovely, and ranch seasonings can give extra punch to the dressing!

How do I know when my potatoes are done for this salad?

You want them tender enough for a fork to slide in without much effort but not so soft they fall apart. Start testing the cubes about 12 minutes into boiling. They should hold together yet not feel tough when pierced.

Creamy Loaded Potato Salad

Category: Quick Bites for Every Gathering

Cook bite-sized potato cubes until soft. Stir together mayo, sour cream, vinegar, mustard, and seasonings. Fold into potatoes with bacon, cheese, and onions, then refrigerate.

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By Ana

Updated on Mon, 16 Jun 2025 19:03:39 GMT

Cheesy Bacon Potato Salad | homebitesbyana.com

Recipe FAQs

→ Can this potato salad be made in advance?: Of course! In fact, it tastes even better when it’s made ahead and has time to chill. You can prepare it a whole day early and store it covered in the fridge. Stir it around before serving to freshen it up.
→ Which type of potatoes work best for this salad?: Yukon Golds and russets are excellent choices. Yukons are buttery and keep their shape nicely, while russets soak up more flavor and have a fluffier texture. Red potatoes are also great because they stay firm.
→ How do I avoid overcooking the potatoes?: Always put your potatoes in cold water at the start, then bring to a boil to cook evenly. Test them with a fork—once the fork slides in easily but the potato is still intact, they’re good to go. Draining and letting them cool a little helps, too.
→ Can I skip the mayo in this salad?: Yes! You can swap it out with extra sour cream, plain Greek yogurt, or even mashed avocado for a unique twist. It won’t be as rich, but it'll still be packed with flavor thanks to the toppings.
→ How do I give this salad more zing?: Try mixing in diced jalapeños for some spice, pickles for a tangy kick, chopped hard-boiled eggs, or shredded pepper jack cheese. Herbs like parsley or dill are also lovely, and ranch seasonings can give extra punch to the dressing!
→ How do I know when my potatoes are done for this salad?: You want them tender enough for a fork to slide in without much effort but not so soft they fall apart. Start testing the cubes about 12 minutes into boiling. They should hold together yet not feel tough when pierced.

Cheesy Bacon Potatoes

A velvety potato salad packed with bacon, cheese, green onions, and tangy sour cream dressing. Tastes just like a loaded baked potato!

Prep Time

15 min

Cooking Time

20 min

Total Time

35 min

By: Ana

Category: Snacks & Appetizers

Skill Level: Easy

Cuisine: American

Yields: 6 Servings

Dietary Preferences: Gluten-Free

Ingredients

→ Potato Salad Ingredients

01 2 pounds of Yukon Gold or russet potatoes, peeled and diced into chunks

02 1 cup of shredded cheddar cheese

03 6 slices of crispy bacon, crumbled

04 1/2 cup of chopped green onions

05 1/2 cup of mayonnaise

06 1 tbsp of apple cider vinegar (or use lemon juice)

07 1 tbsp of Dijon mustard

08 1/2 cup of sour cream

09 1/2 tsp of onion powder

10 1/2 tsp of garlic powder

11 Salt and black pepper, add as much as you like

Steps

Step 01

Chop your peeled potatoes into medium chunks, around 1 inch wide. Put them in a big pot, then fill it up with cool water and throw in some salt. Heat it up until it starts boiling, then let it cook for 15 to 20 minutes or until they're soft when poked. Drain them and let them stand for a few minutes to cool off.

Step 02

Grab a big mixing bowl and stir together the sour cream, mayo, Dijon mustard, vinegar, garlic powder, onion powder, salt, and a little black pepper.

Step 03

Once the potatoes are still a bit warm, toss them into your dressing and gently mix until everything’s covered. Add in the crumbled bacon, cheese, and green onions and gently fold to combine.

Step 04

Cover the bowl and pop it in the fridge for about an hour to chill. It’s best enjoyed cold, so go ahead and serve it up when ready!