If you love all the goodness of a loaded baked potato, then this creamy bacon lovers potato salad for you!

This bacon lovers potato salad is creamy, with a salty crunch, and absolutely delicious! Tender potatoes are coated in a delectable mixture of blue cheese, green onions, and bacon. This easy-to-make side dish is sure to impress! If you’re searching for a simple, homemade potato salad, this is one. Serve it at your next summer BBQ, potluck, picnic, or game-day party, and watch your guests come back for more.

Potato Salad 101

• Time: Plan on about a 52-55 minute combination prep and cook time for this recipe. Potatoes do take time to peel, cook, and cool off.
• Blue Cheese Dressing:  Please remember this important tip: Avoid the salad dressing aisle and head to the refrigerated section near the produce to find the best blue cheese dressing. We highly recommend either Marie’s or Litehouse blue cheese dressings. Look for a thick salad dressing that can also be used as a vegetable dip. If you’re not a fan of blue cheese, consider trying Marie’s or Litehouse ranch dressing instead.
• Potatoes: Yukon Gold potatoes work best for this recipe. You can also use medium-sized russet potatoes, but do not overboil, as they can become mealy.
• Other ingredients: This recipe also calls for eggs, real mayonnaise, sharp cheddar cheese, green onion, garlic, and spices.

Ingredients

• 4 1/2 pounds medium Yukon Gold potatoes (about 9 potatoes)
• Blue cheese dressing (the jarred and refrigerated kind)
• Real mayonnaise
• Cooked crisp bacon
• Sharp shredded cheddar (medium is fine too!)
• Green onion (sub with fresh parsley)
• Hard-boiled eggs
• Dijon mustard
• granulated garlic (or garlic powder)
• salt and black pepper

Making Bacon Lovers Potato Salad

• Peel and chop potatoes into fourths.
• Boil potatoes over medium-high heat in a large pot with in enough water to cover them by 1 inch with 1 tablespoon of salt. Cook for 18-22 minutes, or until fork tender.
• Drain potatoes and set aside.
• Combine dressing ingredients in a large bowl, reserving a little bacon and green onion for garnish.
• Cube the potatoes into 3/4″ bite-size pieces
• Fold potatoes into dressing until well coated. Taste for salt content and adjust accordingly. 
• Transfer to serving dish and garnish with reserved onion and bacon.
• Cover bowl with plastic wrap refrigerate for at least 2 hours before serving.
• Keep salad cold during serving by placing serving dish into a larger bowl with ice.
• Store leftovers in an air-tight container in the refrigerator for 3 days after preparation. Discard after this time.

Substitutions

• If you’re looking for a low-carb option, replace the potatoes with steamed cauliflower. Undercook them slightly. The cauliflower should be al dente and not mushy. 
• Don’t like blue cheese? Use ranch dressing instead. See above for recommendations.
• Want to ditch the pork? Substitute with turkey bacon.

Serving Bacon Lovers Potato Salad

This bacon lovers potato salad can be served as a side dish for lunch or dinner. This dish works well with:

• Smoked Pulled Pork
• Beef Brisket
• Burgers
• Sausages
• Steaks
• Chicken
• Smoked Chuck Roast
• Grilled Vegetables

Learn more about more about Potato Salad

Need a egg free, dairy free option, try this Hot Herb and Caper Potato Salad or warm opt for a warm German potato salad.

Print

Bacon Lovers Potato Salad

This bacon lovers potato salad is creamy and delicious! Tender potatoes are coated in a delectable mixture of blue cheese, green onions, and bacon. It's a simple, homemade side dish perfect for summer BBQs, potlucks, or game-day parties.

Course Side Dish

Cuisine American BBQ

Keyword bacon potato salad, bbq side dish, easy potato salad recipe, Potato Salad

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Total Time 52 minutes minutes

Servings 6 People

Calories 602kcal

Author Derrick Riches and Sabrina Baksh

Ingredients

• 9-10 medium Yukon Gold potatoes
• 1 tablespoon salt
• for dressing:
• 1 1/4 cup blue cheese dressing
• 1 cup mayonnaise
• 6-7 strips bacon cooked and finely chopped
• 1/2 cup sharp cheddar cheese shredded
• 1/4 cup green onion chopped
• 4-5 boiled eggs chopped
• 2 teaspoons Dijon mustard
• 2 1/4 teaspoons salt (add more if needed)
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon black pepper

Instructions

• Peel and chop potatoes into quarters. Boil potatoes in enough water to cover them by 1 inch with 1 tablespoon of salt. Cook for 18-22 minutes, or until tender. You should be able to pierce them easily with a knife, but the potatoes should not be mushy.
• Drain potatoes and set aside.
• Meanwhile, combine dressing ingredients in a large bowl, reserving a little bacon and green onion for garnish.
• Cut into potatoes into smaller pieces (3/4").

  Add them to the bowl with dressing and toss gently to coat.

  Taste for salt content and adjust accordingly.

  Spoon mixture into serving dish and garnish with reserved onion and bacon. Cover with plastic wrap, and place into the refrigerator for at least 2 hours before serving.

  Keep salad cold during serving by placing serving dish into a container with ice.
• Store leftovers in an airtight container in the refrigerator for 3 days after preparation. Discard after this time.

Nutrition

Calories: 602kcal | Carbohydrates: 47g | Protein: 15g | Fat: 40g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 2887mg | Potassium: 1152mg | Fiber: 6g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 51mg | Calcium: 169mg | Iron: 3mg

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