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Creamy Loaded Patriotic Potato Salad with Bacon

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A creamy, loaded potato salad featuring Yukon Gold potatoes, crispy bacon, fresh veggies, and a tangy homemade dressing, perfect for 4th of July and summer gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 slices smoked bacon, cooked crisp and crumbled
  • 1 cup celery, finely diced
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup red onion, minced (optional)
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons fresh chives, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon smoked paprika

Instructions

  1. Place the peeled and cubed Yukon Gold potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12–15 minutes until potatoes are just tender when pierced with a fork. Be careful not to overcook—they should hold their shape.
  2. Drain the potatoes in a colander and let them cool to room temperature. If short on time, spread them out on a baking sheet to speed up cooling.
  3. While potatoes cook, fry the bacon in a skillet over medium heat until crispy, about 6–8 minutes, flipping halfway through. Transfer to paper towels to drain excess grease, then crumble once cooled.
  4. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, sweet pickle relish, apple cider vinegar, sugar, salt, pepper, and smoked paprika. Taste and adjust seasoning as needed.
  5. Dice the celery, red bell pepper, and red onion finely. Chop the hard-boiled eggs roughly but not too small.
  6. In a large mixing bowl, gently fold together cooled potatoes, bacon, celery, bell pepper, onion, chopped eggs, and chives. Pour the dressing over and stir carefully to coat everything evenly without breaking the potatoes.
  7. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Use Yukon Gold potatoes for creamy texture that holds shape. Cook bacon slowly over medium heat for crispiness. Chill salad for at least 1 hour or overnight for best flavor. If potatoes seem dry, toss with a pinch of salt and splash of vinegar before dressing. Avoid vigorous mixing after adding dressing to keep potato chunks intact. For dairy-free, substitute sour cream with dairy-free yogurt or extra mayo. This recipe is naturally gluten-free; verify pickle and mustard labels.

Nutrition

Keywords: potato salad, bacon, 4th of July, summer side dish, creamy potato salad, patriotic recipe

Find it online: https://yumyep.com/creamy-loaded-patriotic-potato-salad-with-bacon-easy-recipe-for-4th-of-july/