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This Bacon-Cheddar Potato Saladrecipe features three things that go together deliciously — potatoes, cheese, and bacon! This potato salad is a favoritein our house and served at many of our barbecues and summer parties.
WithFather’s Day just around the corner, and it seemed only fitting that I share one of my Dad’s favorite things: my Bacon-Cheddar Potato Salad recipe. This potato salad originated years ago with my husband’s sister who started making potato salad with bacon and cheese. I took it from there and ever since, I’ve been making my version of it for my family.
My dad absolutely LOVED my potato salad. He always requested it and it always made him happy when I made it for our barbecues and get-togethers.
In 2008, my brother flew from California to my Dad’s house in Virginia, so my family and I drove 6 hours from our house to spend the day with them. I cooked the potatoes and the eggs before our road trip and when I arrived at my Dad’s house, I cooked up the bacon and finished making it. My Dad barbecued up some “chicky” as he called it. While this usually meant drumsticks or thighs because of how cheap they can be, this barbecue was special and he made chicken breasts.
At dinner, my Dad raved about my potato salad, like he always did. And, like always, he ate a 2-3 person serving. We still have no clue to this day where he packed away all the food he ate.
It was a wonderful barbecue. We reminisced, we laughed, we took photos…and we loved being with each other.
I didn’t know that this would be the last time my Dad would enjoy my potato salad.
I didn’t know it would be the last time I would spend time with him.
I didn’t know that the next time I would be at his house, he would begone.
I’ve had several Father’s Day’swithout him here and it’s still hard. Father’s Day was very important to him. He didn’t care about getting presents, but loved getting a call from each of us kids. I wish I could call him up today and hear him say one more time “I love you too sweetie”. His kidswere truly his world and if anything comforts me this Father’s Day, it’s knowing that.
In honor of my Dad on Father’s Day, I am happy to share my Bacon-Cheddar Potato Salad recipe with you all.
The first step in this recipe is washing and boiling the potatoes. I use russet potatoes usually, but have also used Yukon Gold or other varieties on occasion. I boil them with the skin on and when they are done, I drain them and allow them to cool completely. When they are cooled, I peel the skins off (using my fingers, but you could use a peeler if you prefer). Finally, the potatoes are cut into cubes.
While my potatoes are cooking, I cook the bacon, shred the cheese and hard-boil the eggs. Everything is combined together, including mayonnaise and salt and pepper to taste.
While we often enjoy this potato salad recipe for Father’s Day, we also serve this potato salad during our cookouts for Memorial Day and 4th of July. It goes great with burgers, hot dogs or sausages, chicken, and even steak. I’d love to hear what you served it with — leave us a comment down below.
If you’d like a macaroni salad for your cookout, here’s one I recommend: Amish Macaroni Salad.
Bacon-Cheddar Potato Salad Recipe
Bacon-Cheddar Potato Salad Recipe
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- Author: Brandie Valenzuela
Description
This Bacon-Cheddar Potato Saladrecipe features three things that go together deliciously — potatoes, cheese, and bacon! This potato salad is a favoritein our house and served at many of our barbecues and summer parties.
Ingredients
Scale
- 5 pounds russet potatoes
- 12 eggs (hard-boiled)
- 16 ounces bacon
- 1 pound cheddar cheese (shredded)
- 2 cups mayonnaise (more or less, depending on your preference)
- Salt and pepper (to taste)
- Optional garnish: sliced green onions (crumbled bacon)
Instructions
- Scrub potatoes well and place in a large pot. Cover with water and bring to a boil on the stove. Reduce to heat to a medium and continue to cook for approximately 15-20 minutes or until potatoes are tender. Drain potatoes immediately and remove from pot. Allow the potatoes to cool completely.
- While potatoes are cooling, peel the hard-boiled eggs and allow them to cool (if not cooled yet). When the eggs are cooled, chop them. Cook bacon according to package directions and when cooled, chop, or crumbled the bacon.
- When potatoes are cool, gently peel potato skins from the potatoes with your fingers (or gently with a potato peeler if you prefer). Dice potatoes so they are in chunks and pieces are somewhat uniform in size. Place potatoes in a large mixing bowl, add cooled bacon, eggs, and mayonnaise. Combine gently. Add shredded cheese last to potato mixture and combine. Season, as desired, with salt and pepper.
- Garnish, if desired, with sliced green onions or additional crumbled bacon.
Notes
–We recommend using regular mayonnaise, NOT light or fat-free.
–For a bit of zippy flavor, sometimes I like to slowly drizzle and mix 1/2 cup apple cider vinegar into the potatoes/bacon/cheese mixture before adding the mayonnaise. This can also help to use less mayonnaise if you wish to reduce calories/fat content.
–This is a versatile recipe: if you wish to use more of the ingredients listed, go for it!
- Category: Side Dish
- Cuisine: American
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- Classic Tuna Pasta Salad by Tastes Better From Scratch
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