Easy Creamy Potato Salad With Bacon And Cheese
This Creamy Potato Salad With Bacon and Cheese is about to become your favorite potato salad! Serve it warm or cold; doesn't matter. Everyone loves it as there are usually no leftovers, but if there are, they don't last long!
Equipment
Ingredients
- 2 pounds potatoes, cut into 1-inch chunks, see notes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon olive oil
- 8-10 slices thick-cut bacon or pancetta, diced into ½ inch squares
- ½ small red onion, diced
- 1 cup diced cucumber, skin peeled off and seeded (optional), ½ inch dice
- ¼ cup mayonnaise
- ¾ cup sour cream
- 1 teaspoon ranch seasoning
- 2 teaspoon parsley, finely chopped
- 4 oz cheddar cheese, cubed
- More parsley and green onions for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a large baking sheet with parchment paper or foil. Spread diced potatoes on the tray, drizzle with olive oil, season with salt and pepper, and toss.
- Bake 45–50 minutes until golden and fork-tender, flipping twice for even cooking. Let cool before mixing. Slightly warm is fine, but fully cooled gives the best texture.
- In a large bowl, combine mayonnaise, sour cream, ranch dressing, and parsley. Cover and refrigerate 30 minutes to let flavors blend.
- Cook bacon on a dry nonstick pan over medium heat until crispy (or to the desired liking). Set aside paper towels to drain the excess fat.
- Add potatoes, red onion, bacon, and cheese to the dressing (add cucumbers last). Gently toss and chill at least 30 minutes. Garnish with parsley, green onions, and extra crispy bacon.
Notes
- Potatoes - Red, purple, baby, fingerling, new, and Yukon gold are all great choices. These “waxy potatoes” hold their shape and stay firm and creamy.
- Creamy dressing - Use mayonnaise with sour cream or plain Greek yogurt for balanced flavor. For thicker dressing, use more mayonnaise. If using ranch dressing, add extra sour cream if it tastes too salty.
Tried this recipe?Let us know how it was!