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A serving bowl of potato salad with bacon and eggs.

Potato Salad with Bacon Egg and Cheese

Potato salad is a standard at picnics and cookouts. Loaded with chunks of bacon, egg, and cheddar cheese, this potato salad is guaranteed to disappear. A creamy dressing made with a combination of mayonnaise and sour cream gets extra flavor from garlic and chives.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 566kcal
Author: Dahn Boquist

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.

Nutrition

Serving: 1 | Calories: 566kcal | Carbohydrates: 37g | Protein: 22g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 22g | Cholesterol: 245mg | Sodium: 1185mg | Fiber: 4g | Sugar: 4g