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!
No picnic is complete without a delicious potato salad and this one is a dream! Full of flavor from the egg, bacon, and savory dressing, our potato salad with bacon egg and cheese is sure to be everyone’s favorite side dish at your next summer cookout.
Our potato salad is:
- simple to make
- flavorful and made with wholesome ingredients
- packed with BACON and eggs
- so cheesy 😉
Be prepared with a second bowl on standby- this creamy potato salad disappears fast!!
how to make this creamy potato salad
Potato salad with bacon egg and cheese is so easy to make! This homestyle potato salad has a list of basic ingredients– here is what you will need:
- whole Yukon Gold potatoes
- white vinegar
- bacon, cooked and crumbled
- hard-boiled eggs, sliced
- cheddar cheese, shredded or cubed
- sour cream
- finely chopped onions
- chopped chives
- garlic powder
- salt and pepper
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. Wash them and boil them in a large pot with a teaspoon of salt in the water. Cook for 15-20 minutes or until the potatoes are tender (larger potatoes may need to go for up to 30 minutes). Drain the potatoes, slip the skins off, and slice them into chunks.
- Make the salad. Add the vinegar and salt to a large mixing bowl and stir to dissolve the salt. Add the warm potato chunks and toss them in the vinegar. Refrigerate until cool, then stir in the bacon, eggs, and cheese. In a separate dish, stir together the mayo, sour cream, onions, chives, garlic, salt and pepper. Spoon the dressing over the potato salad and stir everything together, then refrigerate until time to serve.
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 in order for the potatoes to absorb the vinegar. This gives the potatoes a bright flavor.
- If you can, make this potato salad 1-2 days in advance. It gives the flavors a chance to meld.
- Store in the fridge for three to four days.
Frequently asked questions
- Can you cook the potatoes ahead of time for potato salad? Yes, you can cook the potatoes ahead of time but keep in mind that you can make the salad one to two days in advance. If you make the whole salad in advance then the flavors will get better the next day.
- What kind of potatoes should you 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.
- Why do you toss the warm potatoes with vinegar? If you toss the potatoes in vinegar while they are still warm, the potatoes will absorb the vinegar and season the potatoes all the way through. This will guarantee that the potatoes will have a lot of flavor.
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!
- Dilly potato salad with a creamy yogurt dressing
- Picnic potato salad
- Sweet potato kale salad with black rice
Our potato salad with bacon egg and cheese is by far our heartiest potato salad we’ve shared, and we know it’ll be a hit! Enjoy!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- These Country Style Pork Ribs in the Oven is made with our foolproof method of getting perfect, fall-off-the-bone-tender ribs every single time!
- This Sage Brown Butter Skillet Cornbread is tender and has an amazing depth of flavor from the brown butter. It’s a fantastic side dish to complete any picnic bread!
- Our Instant Pot Buttermilk Ranch Mashed Potatoes are are the easiest, creamiest, mashed potatoes you’ll ever make!
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- 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
- 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.
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 37gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 245mgSodium: 1185mgCarbohydrates: 37gFiber: 4gSugar: 4gProtein: 22g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.