Creamy, savory, and loaded with crispy bacon, buttery garlic, cheddar, and fresh herbs. This hearty potato salad is perfect for cookouts, family dinners, and gatherings.
Ingredients
For the Potato Salad:
- 2 lbs (900 g) baby potatoes, cut into bite-sized pieces
- 6 slices bacon, cooked crispy and chopped
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped green onions
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp chopped fresh parsley
Optional Toppings:
- Extra crispy bacon
- Extra shredded cheddar
- Sliced green onions
- Fresh parsley
- A sprinkle of smoked paprika
Instructions
- Wash the potatoes thoroughly and cut them into evenly sized pieces. Leave the skins on for extra texture and flavor if desired.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil, then reduce the heat and simmer for 10–15 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain the potatoes well and let them steam-dry for 5 minutes.
- While the potatoes are still warm, melt the butter in a large skillet over medium-low heat.
- Add the minced garlic and cook for 30–60 seconds, stirring constantly. Be careful not to burn the garlic.
- Add the warm potatoes to the skillet and gently toss them in the garlic butter for 2–3 minutes.
- Transfer the potatoes to a large mixing bowl and allow them to cool slightly.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, black pepper, salt, and parsley.
- Pour the creamy dressing over the warm potatoes and gently fold until evenly coated.
- Add the crispy chopped bacon, cheddar cheese, red onion, green onions, and parsley.
- Gently mix everything together. Avoid overmixing so the potatoes don’t become mushy.
- Taste and adjust the salt, pepper, or mustard as needed.
- Cover and refrigerate for at least 1 hour before serving. This allows the flavors to develop.
- Just before serving, top with extra bacon, cheddar, green onions, and parsley.
Tips for the Best Potato Salad
- Don’t overcook the potatoes. They should be tender but still hold their shape.
- Tossing the warm potatoes with garlic butter helps them absorb more flavor.
- Let the salad chill for at least 1 hour before serving.
- For extra crispy bacon, cook it until deeply golden before chopping.
- If the salad becomes too thick after chilling, stir in 1–2 tablespoons of sour cream or mayonnaise.
Serving Suggestions
Serve this potato salad alongside:
- Grilled chicken
- BBQ ribs
- Burgers
- Grilled steak
- Fried chicken
- BBQ pulled pork
- Grilled vegetables
Nutrition Information
Approximate per serving, based on 8 servings:
- Calories: 390
- Protein: 9 g
- Carbohydrates: 31 g
- Fat: 26 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 650 mg
Nutrition will vary depending on the bacon, mayonnaise, cheese, and other brands used.
Storage
Store in an airtight container in the refrigerator for up to 3–4 days.
Keep the salad refrigerated and do not leave it at room temperature for extended periods, especially during outdoor gatherings.
Nut & Allergen Information
- Contains dairy from butter, sour cream, and cheddar cheese.
- Contains egg if using traditional mayonnaise.
- Usually nut-free, but check mayonnaise, bacon, cheese, and other packaged ingredients for cross-contact warnings.
- For a dairy-free version, use dairy-free butter, sour cream, and cheese.
- For an egg-free version, use egg-free mayonnaise.
- For a nut-free meal, verify all packaged ingredients are produced in a nut-safe facility if severe allergies are a concern.
Q&A
Q: Can I make this potato salad ahead of time?
A: Yes. It can be made a day ahead and kept refrigerated. The flavors become even more developed after chilling.
Q: Can I use regular potatoes instead of baby potatoes?
A: Yes. Yukon Gold or red potatoes work especially well.
Q: Can I serve it warm?
A: Yes. It can be served slightly warm, although chilling it allows the creamy dressing and garlic-butter flavor to develop more fully.
Q: Can I use turkey bacon?
A: Yes. Turkey bacon can be substituted for regular bacon.
Q: Can I add chicken?
A: Yes. Diced grilled or roasted chicken turns it into a more substantial meal.
Q: Can I make it without mayonnaise?
A: Yes. Use additional sour cream or plain Greek yogurt for a lighter creamy dressing.
Q: Why did my potatoes become mushy?
A: They were likely overcooked or mixed too aggressively. Cook them only until fork-tender and fold the ingredients together gently.
Q: How long does it need to chill?
A: At least 1 hour is recommended, but 2–4 hours gives the flavors more time to blend.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Creamy Garlic Parmesan Chicken & Broccoli Rice Bowls - September 19, 2026
- Crispy Cheesy Hashbrowns - September 19, 2026
- Crispy Potato Pockets Snack - September 19, 2026
