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.
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. Deviled Egg Potato Salad is sure to be a hit for anyone who loves hard-boiled eggs as much as we do too.
You’ll want to put the BLT Pasta Salad on your list too!
Cheesy Bacon Potato Salad
- 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.
Cheesy Bacon Potato Salad
Ingredients
- 3 lbs russet potatoes, diced small, about ½ – ¾ 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 white 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
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.
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. Deviled Egg Potato Salad is sure to be a hit for anyone who loves hard-boiled eggs as much as we do too.
Cheesy Bacon Potato Salad
- 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.
Cheesy Bacon Potato Salad
Ingredients
- 3 lbs russet potatoes, diced small, about ½ - ¾ 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 white 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!
Sandi says
What about the mayo and mustard??
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.
Michele A. Moore says
When do you add the mayo? Thank you for your reply
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!
RAE says
Love this recipe!
Mary Younkin says
I’m glad you’re enjoying the potato salad, Rae!
Zandile says
Your recipes are mouthwatering. I enjoy the tasty meals
Mary Younkin says
I’m glad you’re enjoying the recipes!
Dorothy says
I have not made it but it sound good