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Creamy Bacon Cheddar Potato Salad, Easy BBQ Side That Eats Like a Meal

Creamy Bacon Cheddar Potato Salad

This bacon cheddar potato salad is a creamy cold potato salad made with tender potatoes, crispy bacon, aged cheddar, green onions, and a curry-tinted mayonnaise dressing. It is richer than a classic deli-style potato salad, so I make it when I want a potato side that can stand beside grilled meat, burgers, sandwiches, or a simple summer plate without feeling too plain.
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Temps de préparation 20 minutes
Temps de cuisson 20 minutes
Catégorie Entrée
Cuisine North American
Portions 6 portions
Calories 420 kcal

Ingrédients
  

  • 2 ¼ lb Yukon Gold or red potatoes cut into 1-inch chunks
  • 1 ½ tbsp kosher salt for the cooking water
  • 6 oz bacon diced
  • 4 oz aged cheddar grated
  • 3 green onions thinly sliced
  • ¾ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp pickle juice or vinegar
  • ½ tsp curry powder
  • ½ tsp black pepper
  • 1 to 2 tbsp reserved bacon fat
  • Salt only if needed

Instructions
 

  • Place the potatoes in a large pot and cover with cold water. Add the salt and bring to a boil.
  • Cook for 12 to 15 minutes, or until the potatoes are tender but still holding their shape.
  • Drain well and let the potatoes cool completely.
  • Add the bacon to a cold skillet and cook over medium heat until crisp. Reserve the bacon pieces and 1 to 2 tablespoons of the bacon fat.
  • In a large bowl, mix the mayonnaise, Dijon mustard, pickle juice or vinegar, curry powder, black pepper, and reserved bacon fat.
  • Add the cooled potatoes and fold gently until coated.
  • Add the crispy bacon, grated cheddar, and green onions. Fold again without crushing the potatoes.
  • Taste before adding salt.
  • Chill for 30 minutes before serving, or refrigerate up to 24 hours.

Vidéo

Notes

FAQ

Can I make this potato salad ahead of time?

Yes. Make it up to 24 hours ahead and keep it covered in the fridge. Before serving, stir gently and adjust with a spoonful of mayonnaise or a splash of pickle juice if the potatoes absorbed too much dressing.

Should the potatoes be warm or cold when mixed?

Cool or room temperature is best. Warm potatoes can make the mayonnaise greasy. If you want the potatoes to absorb more flavor, toss them with a little vinegar while they are still warm, then cool them before adding the creamy dressing.

Can I use russet potatoes?

You can, but they break more easily. If using russets, cut them larger and watch the cooking time closely. For a cleaner salad, use Yukon Gold or red potatoes.

Is this served cold?

Yes, cold or lightly chilled. I do not serve this hot because the cheddar and mayo can turn heavy. Let it sit 5 to 10 minutes at room temperature before serving so the flavors open up.

Can I skip the curry powder?

Yes. The curry is subtle. You can leave it out or replace it with smoked paprika, garlic powder, or a pinch of cayenne.

Why not add all the bacon fat?

Because the salad becomes greasy fast. A little bacon fat gives smoke and richness. Too much coats the potatoes and dulls the acidity.
Mots clés bacon, BBQ Side, Potato Salad