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Flavorful Loaded Patriotic Potato Salad with Bacon Cheddar

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A loaded potato salad bursting with crispy bacon, sharp cheddar, and a creamy dressing, perfect for patriotic holidays and summer gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 teaspoon kosher salt, for boiling
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved (optional)
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions

  1. Place peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold water and add 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce to simmer for about 12-15 minutes, until potatoes are fork-tender but not mushy. Drain well and set aside.
  2. While potatoes boil, heat skillet over medium heat. Add bacon slices and cook until crispy, turning occasionally for even crispness — about 8-10 minutes. Drain on paper towels, then crumble once cool enough to handle.
  3. Dice celery, chop red onion finely, halve cherry tomatoes, and shred cheddar cheese. Keep everything ready and measured to streamline mixing.
  4. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and freshly ground black pepper until smooth.
  5. Add the drained potatoes to the bowl with dressing. Gently fold in bacon, cheddar, celery, onion, and tomatoes. Stir carefully to keep potato chunks intact but ensure everything is coated evenly. If it seems dry, add a splash of milk or extra mayo.
  6. Cover the potato salad and refrigerate at least 1 hour to meld flavors. Just before serving, sprinkle with fresh parsley. Taste and adjust seasoning if needed.

Notes

Do not overboil potatoes to avoid mushy texture. Cook bacon crisp but not burnt. Mix gently to keep potatoes intact. Chill at least 1 hour or overnight for best flavor. Substitute Greek yogurt for mayo for a lighter version. Omit bacon and add smoked paprika for vegetarian option.

Nutrition

Keywords: potato salad, bacon, cheddar, patriotic recipe, summer side dish, Fourth of July, loaded potato salad

Find it online: https://shimmersnack.com/flavorful-loaded-patriotic-potato-salad-with-bacon-cheddar-recipe/