Call our potato salad with bacon egg and cheese, the next big hit at your backyard barbecue! We upped the ante of a classic picnic staple, and loaded it with bacon, egg, and cheddar cheese! Add our creamy, extra flavorful dressing (HELLO, chives and garlic) and you have a potato salad that just doesn’t get any better!
Old Fashioned Cheesy Potato Salad with Bacon and Eggs
Brace yourself for the ultimate side dish showdown at your next summer cookout with our potato salad loaded with bacon, egg, and cheese. It’s not just a salad—it’s a flavor-packed, wholesome ingredient bomb that’s simple to make and guaranteed to win over kids and adults alike. Oh, did we mention it’s gluten-free? You’re welcome.
Loaded with crispy bacon, perfectly cooked eggs, and oodles of cheesy goodness, this creamy potato salad will have you scrambling for a second bowl because it vanishes faster than you can say “more bacon, please!
How to Make This Creamy Loaded Potato Salad
You can make this potato salad with bacon egg and cheese ahead of time and refrigerate it until you’re read to serve. Or, you can whip it together just before the picnic begins!
The process only requires a couple of simple steps (but make sure to scroll down to the bottom of the page for all of the details and ingredient amounts):
- Cook the potatoes: Boil the potatoes in a large pot of salted water. Drain, peel, and slice into chunks.
- Make the salad: Toss warm potato chunks in the vinegar, then refrigerate until cool. Add bacon, eggs, and cheese. In a separate dish, mix the dressing then combine it with potatoes.
potato salad tips
As always, we have a few tips to help ensure your potato salad with bacon egg and cheese is the very best!
- Start the potatoes in cold water to help them cook evenly.
- Toss the potatoes in the vinegar while they are still warm so they absorb the vinegar. This gives them a brighter, more seasoned flavor.
- You can cook the potatoes ahead of time. In fact, making the entire salad one to two days in advance allows the flavors to meld and improve by the next day.
- Store in the fridge for three to four days.
If you are looking for a potato salad without any mayo, try our roasted tomato and potato salad.
What Type of Potato To Use
We recommend a potato with low starch like Yukon Gold, New Potatoes, Red Potatoes, and Fingerlings. Try to avoid Russet potatoes for this salad since the higher starch in Russets will break down and get mushy or fall apart easily when you stir the salad.
More Recipes To Try
We’ve shared quite a few of our favorite potato salad recipes, so if you’re looking for more summertime picnic inspiration, check out these!
This potato salad with bacon and eggs is ready to be the star of your next cookout. Want to make it even better? Go ahead and throw in some extra eggs or bacon. We won’t judge.
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Loaded Potato Salad with Bacon Egg and Cheese
Ingredients
- 2 pounds small whole Yukon Gold potatoes
- 4 tablespoons white vinegar
- 1 teaspoon salt
- 8 to 10 strips of bacon cooked and crumbled
- 5 to 6 hard-boiled eggs sliced
- 1 cup shredded or cubed cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup finely chopped onions
- 1/4 cup chopped chives
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Cook Potatoes:
- Wash the potatoes and add them a large pot, then cover with water. Add a teaspoon of salt to the water and bring to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with the tip of a sharp knife. Larger potatoes may need to cook for 25 to 30 minutes.
- Drain potatoes and let them cool a bit. When they are warm enough to handle, use a paper towel to slip the skins off of the potatoes. You can also scrape them with a knife.
- Slice the potatoes into chunks while they are still warm.
Make the salad:
- Add the vinegar and salt to a large mixing bowl and stir to dissolve the salt.
- Add the warm potato slices to the vinegar and toss to coat. The warm potatoes will soak up the vinegar and give a bright flavor to the salad. Refrigerate until cool.
- Add the bacon strips, eggs, and cheese to the potatoes.
- In a separate dish, combine the mayonnaise, sour cream, onions, chives, garlic, salt, and pepper. Stir to combine.
- Scrape the dressing over the potato mixture and stir everything together.
- Refrigerate until ready to serve.
Notes
- Starting the potatoes in cold water will help them cook evenly.
- Make sure you toss the potatoes in the vinegar while they are still warm. They will absorb the vinegar and season the potatoes with a bright flavor.
- If we have the time, we make this a day or two in advance so the flavors have a chance to meld together.
- Store in the refrigerator for up to 2 days.
angiesrecipes
Wednesday 26th of August 2020
Creamy and packed with bacon...I absolutely love it!
Dahn Boquist
Thursday 27th of August 2020
Yes indeed! Thanks Angie