Cheesy Bacon Potato Salad

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Creamy potato salad filled with chunks of cheese and chewy pieces of bacon is a summer side that is perfect for just about any occasion.

We served this potato salad with grilled chicken, corn on the cob, and cold watermelon. I simply can not get enough fresh watermelon in the summer whenever it’s available.

Cheesy Bacon Potato Salad

Cheese with bacon is one of those combinations that very few people can resist, isn’t it? Whether the ingredients are combined in a hot pasta dish, a giant salad, roasted potatoes, breakfast tacos, or nachos, it’s always a winning combination.

Bacon Potato Salad

My boys seem to think that bacon really does improve everything – including potato salad. They now expect me to add it to everything I make.

The Ranch Potato Salad with Bacon and Egg was a kid favorite from the first bite. As much as my boys love ranch dip with pretty much everything, I figured they’d love those flavors in potato salad.

Dill Pickle and Bacon Potato Salad was a natural for the dill pickle lovers in my life as well.

Cheddar + Bacon = one awesome potato salad

Cheesy Bacon Potato Salad

  1. Cook the bacon and set aside to cool.
  2. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
  3. Combine the mayonnaise, mustard, bacon grease, vinegar, salt, and pepper in a large mixing bowl. Stir to combine.
  4. Add the potatoes, eggs, cheese, and bacon to the bowl. Stir to mix well.
  5. Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.

Cheddar Bacon Potato Salad

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Cheddar Bacon Potato Salad

Cheesy Bacon Potato Salad

5 from 3 votes
Creamy potato salad filled with chunks of cheese and chewy pieces of bacon is a summer side that is perfect for just about any occasion.
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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings

Ingredients 

  • 3 lbs russet potatoes, diced small, about 1/2 - 3/4 inch
  • 6 hard-boiled eggs, peeled and roughly chopped
  • 12 ounces bacon, about 12 slices cooked and chopped small
  • 2 tablespoons reserved bacon grease
  • 3/4 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 1/2 tablespoons vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4-8 ounces cheddar cheese, chopped into 1/4-inch cubes
  • 4 green onions, sliced thin

Instructions

  • Cook the bacon and set aside to cool. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
  • Combine the mayonnaise, mustard, bacon grease, vinegar, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, cheese, and bacon to the bowl. Stir to mix well.
  • Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve. Enjoy!

Nutrition

Calories: 320kcal · Carbohydrates: 11g · Protein: 8g · Fat: 27g · Saturated Fat: 7g · Cholesterol: 145mg · Sodium: 574mg · Potassium: 318mg · Fiber: 1g · Sugar: 1g · Vitamin A: 629IU · Vitamin C: 8mg · Calcium: 30mg · Iron: 1mg
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Cheddar Bacon Potato Salad is a summer barbecue hit.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary Younkin says

      I’m laughing so hard. I have no idea how I managed to miss those two items in the step by step directions. Thanks, Sandi. It’s correct now.

  1. karen marie says

    I haven’t actually made this – yet – but I am all aboard with this potato salad. What’s not to love?

    Using the bacon grease is inspired. Thanks!5 stars