Bacon Loaded Potato Salad for a Crowd

Bringing a side dish to a backyard barbecue or potluck can feel like a lot of pressure, especially when you’re trying to feed a hungry crowd without spending hours in the kitchen. Plus, you want something that’ll actually hold up in the heat and still taste great after sitting out for a while, which rules out a lot of options.

That’s where this loaded potato salad comes in handy: it’s packed with all the flavors people love—crispy bacon, sharp cheddar, and hard-boiled eggs—it serves a big group without breaking the bank, and it’s easy enough to throw together the night before your event.

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What Kind of Potatoes Should I Use?

For potato salad, you’ll want to stick with waxy potatoes like Yukon Gold, red potatoes, or new potatoes rather than russets or other starchy varieties. Waxy potatoes hold their shape better after boiling and won’t turn into mush when you mix everything together. Yukon Golds are my personal favorite because they have a naturally buttery flavor and creamy texture that works perfectly in potato salad. If you can only find russets at the store, they’ll work in a pinch, but just be extra gentle when mixing and maybe slightly undercook them so they don’t fall apart.

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Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Yukon golds or red potatoes are your best bet here since they hold their shape well. Russets can work too, but they’re starchier and might get a bit mushy, so just be careful not to overcook them.
• Bacon: Turkey bacon works if you want a lighter option, or you can skip the meat entirely and add some smoked paprika for that smoky flavor.
• Cheddar cheese: Any good melting cheese works here – try monterey jack, colby, or even pepper jack if you want a little kick.
• Spring onions: Regular yellow or red onions can substitute, but use about half the amount and dice them finely since they’re stronger. You could also use chives for a milder onion flavor.
• Sour cream: Greek yogurt makes a great swap and adds extra protein. Just stick with full-fat for the best texture and taste.
• Apple cider vinegar: White vinegar or white wine vinegar work just fine. You’re just looking for that tangy brightness to balance the creamy dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is adding the dressing while the potatoes are still hot, which causes the mayonnaise to break down and turn oily – let your potatoes cool to room temperature first for the best texture.

Overcooking your potatoes is another common error that leads to mushy salad, so test them with a fork at the 15-minute mark and stop cooking once they’re just tender enough to pierce but still hold their shape.

When it comes to mixing, being too aggressive with your stirring will turn your potatoes into mashed potatoes, so fold everything together gently with a rubber spatula instead of vigorously mixing.

Finally, don’t skip the resting time – potato salad tastes much better after sitting in the fridge for at least two hours, as this gives the flavors time to blend together and the potatoes a chance to soak up the dressing.

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What to Serve With Loaded Potato Salad?

Loaded potato salad is a cookout staple that pairs perfectly with just about any grilled meat you can think of. I love serving it alongside BBQ chicken, burgers, or hot dogs at summer gatherings, and it’s also great with grilled sausages or ribs. Since this salad is pretty hearty and rich, I like to balance it out with something fresh like coleslaw, corn on the cob, or a simple cucumber and tomato salad. For a complete backyard spread, add some baked beans and watermelon slices to round out the meal.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and eggs, it’s important to keep it cold and not leave it sitting out at room temperature for more than 2 hours, especially at picnics or potlucks.

Make Ahead: This is actually a great make-ahead dish! You can prep it the night before your gathering, and it often tastes even better the next day once all the flavors have had time to mingle. Just give it a good stir before serving and maybe add a bit more salt and pepper if needed.

Serve: Potato salad is best served cold or at cool room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving so it’s not ice cold. You can also freshen it up with a sprinkle of extra bacon bits or chopped spring onions right before putting it on the table.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 90-110 g
• Fat: 180-210 g
• Carbohydrates: 300-340 g

Ingredients

For the salad:

• 3.5 lb potatoes (cut into 1-inch cubes for even cooking)
• 8 slices bacon
• 4 eggs (hard-boiled and diced into 1/2-inch pieces)
• 5 oz cheddar (I prefer Tillamook sharp cheddar for a bolder taste)
• 5 spring onions

For the dressing:

• 3/4 cup mayonnaise (I always use Hellmann’s for the creamiest texture)
• 1/3 cup sour cream
• 1.5 tbsp dijon mustard
• 1.5 tbsp apple cider vinegar
• 1.5 tsp garlic powder
• 1/2 tsp paprika
• salt
• black pepper

Step 1: Prepare All Components in Parallel

• 8 slices bacon
• 4 eggs
• 5 oz cheddar
• 5 spring onions
• salt

Start by bringing a large pot of salted water to a boil for the potatoes—this takes time, so begin here.

While the water heats, cook the bacon in a skillet over medium heat until crispy (about 8-10 minutes), then transfer to a paper towel-lined plate to cool and crumble.

Place eggs in a separate pot, cover with cold water, bring to a boil, then remove from heat and let sit for 10 minutes before transferring to an ice bath to cool.

Once cooled, peel and dice the eggs into 1/2-inch pieces.

Dice the cheddar cheese into small cubes and slice the spring onions (both white and green parts), keeping them separate.

Step 2: Cook Potatoes Until Just Tender

• 3.5 lb potatoes

Add the 3.5 lb potatoes (cut into 1-inch cubes) to the boiling salted water and cook for 18-20 minutes, stirring occasionally, until a fork easily pierces the largest pieces but they still hold their shape—they should not be mushy or falling apart.

Drain thoroughly in a colander and let sit for a few minutes to cool slightly before transferring to a large mixing bowl.

Step 3: Build the Creamy Dressing Base

• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 1.5 tbsp dijon mustard
• 1.5 tbsp apple cider vinegar
• 1.5 tsp garlic powder
• 1/2 tsp paprika
• salt
• black pepper

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and well combined.

Add the garlic powder, paprika, and a generous pinch of salt and black pepper, then taste and adjust seasonings to your preference.

I always taste the dressing at this stage because it ensures the flavors are balanced before it’s tossed with all the other ingredients—it’s much harder to adjust once everything is mixed together.

Step 4: Combine All Ingredients and Finish

• cooked potatoes from Step 2
• crumbled bacon from Step 1
• diced eggs from Step 1
• cheddar cheese cubes from Step 1
• spring onions from Step 1
• dressing mixture from Step 3

To the warm potatoes from Step 2, add the crumbled bacon, diced eggs from Step 1, cheddar cheese cubes, and the white parts of the spring onions.

Pour the dressing from Step 3 over the mixture and gently fold everything together with a rubber spatula until well coated, being careful not to break up the potatoes.

Taste and adjust salt and pepper as needed.

I like to let the salad sit at room temperature for about 10 minutes before serving so the flavors can meld together, but you can also chill it if you prefer—just bring it back to room temperature for the best flavor.

Garnish with the reserved green spring onion tops just before serving to add a fresh, sharp note.

Bacon Loaded Potato Salad for a Crowd

Delicious Bacon Loaded Potato Salad for a Crowd recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 12 servings

Calories 3450 kcal

Ingredients

  

For the salad::

• 3.5 lb potatoes (cut into 1-inch cubes for even cooking)
• 8 slices bacon
• 4 eggs (hard-boiled and diced into 1/2-inch pieces)
• 5 oz cheddar (I prefer Tillamook sharp cheddar for a bolder taste)
• 5 spring onions

For the dressing::

• 3/4 cup mayonnaise (I always use Hellmann's for the creamiest texture)
• 1/3 cup sour cream
• 1.5 tbsp dijon mustard
• 1.5 tbsp apple cider vinegar
• 1.5 tsp garlic powder
• 1/2 tsp paprika
• salt
• black pepper

Instructions

 

• Start by bringing a large pot of salted water to a boil for the potatoes—this takes time, so begin here. While the water heats, cook the bacon in a skillet over medium heat until crispy (about 8-10 minutes), then transfer to a paper towel-lined plate to cool and crumble. Place eggs in a separate pot, cover with cold water, bring to a boil, then remove from heat and let sit for 10 minutes before transferring to an ice bath to cool. Once cooled, peel and dice the eggs into 1/2-inch pieces. Dice the cheddar cheese into small cubes and slice the spring onions (both white and green parts), keeping them separate.
• Add the 3.5 lb potatoes (cut into 1-inch cubes) to the boiling salted water and cook for 18-20 minutes, stirring occasionally, until a fork easily pierces the largest pieces but they still hold their shape—they should not be mushy or falling apart. Drain thoroughly in a colander and let sit for a few minutes to cool slightly before transferring to a large mixing bowl.
• In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and well combined. Add the garlic powder, paprika, and a generous pinch of salt and black pepper, then taste and adjust seasonings to your preference. I always taste the dressing at this stage because it ensures the flavors are balanced before it's tossed with all the other ingredients—it's much harder to adjust once everything is mixed together.
• To the warm potatoes from Step 2, add the crumbled bacon, diced eggs from Step 1, cheddar cheese cubes, and the white parts of the spring onions. Pour the dressing from Step 3 over the mixture and gently fold everything together with a rubber spatula until well coated, being careful not to break up the potatoes. Taste and adjust salt and pepper as needed. I like to let the salad sit at room temperature for about 10 minutes before serving so the flavors can meld together, but you can also chill it if you prefer—just bring it back to room temperature for the best flavor. Garnish with the reserved green spring onion tops just before serving to add a fresh, sharp note.