If you love all the goodness of a loaded baked potato, then this bacon lovers potato salad for you. The potatoes are coated in a delectable mixture of blue cheese, green onions, and bacon; chilled then served. This easy to make bacon lovers potato salad is sure to wow your guests! If you’re looking for a simple, homemade potato salad, I recommend this one. Serve this at your next BBQ, potluck, or game day party.

Potato salad with bacon, eggs, green onions, and cheese. Bacon lover's potato salad.

Tips for Bacon Lovers Potato Salad

Time: Plan on about a 52-55 minute combination prep and cook time for this recipe. Potatoes do take time to peel, cook, and cool off.
Blue Cheese Dressing: Do not, I repeat, please do not go to the salad dressing aisle to purchase your blue cheese dressing. Buy the good stuff in the refrigerated section near the produce. I recommend either Marie’s or Litehouse blue cheese dressings. Look for a thick salad dressing that doubles as a vegetable dip. If you aren’t fond of blue cheese, grab a jar of Marie’s or Litehouse ranch dressing and use that instead.
Potatoes: I recommend Yukon Gold. Russets are great for baking, but Yukon’s work like magic for potato salads.
Other ingredients: This recipe also calls for eggs, real mayonnaise, sharp cheddar cheese, green onion, garlic, and spices.

Ingredients

9-10 medium Yukon Gold potatoes
Blue cheese dressing (the jarred refrigerated kind)
Real mayonnaise
Cooked bacon
Sharp shredded cheddar (medium is fine too!)
Green onion
Boiled eggs
Dijon mustard
granulated garlic (or garlic powder)
salt and black pepper

How to Make it

Peel and chop potatoes into quarters. Boil potatoes in enough water to cover them by 1 inch with 1 tablespoon of salt. Cook for 18-22 minutes, or until tender. You should be able to pierce them easily with a knife, but the potatoes should not be mushy.
Drain potatoes and set aside.
Meanwhile, combine dressing ingredients in a large bowl, reserving a little bacon and green onion for garnish.
Cut the potatoes into 3/4″ cubes.
Add potatoes to bowl with dressing and toss gently to coat. Taste for salt content and adjust accordingly.
Spoon potato salad into serving dish and garnish with reserved onion and bacon.
Cover bowl with plastic wrap, and place into the refrigerator for at least 2 hours before serving. Keep salad cold during serving by placing serving dish into a larger bowl with ice.
Store leftovers in an air-tight container in the refrigerator for 3 days after preparation. Discard after this time.

Substitutions

If you’re looking for a low-carb option, I recommend replacing the potatoes with steamed cauliflower. Undercook them slightly. The cauliflower should be al dente and not mushy.
Don’t like blue cheese? Use ranch dressing instead. See above for recommendations.
Want to ditch the pork? Substitute with turkey bacon.

Serving Bacon Lovers Potato Salad

This bacon lovers potato salad can be served as a side dish for lunch or dinner. This dish works well with BBQ pork, beef brisket, burgers, sausages, steaks, chicken, roasts, and grilled vegetables.

Learn more about more about Potato Salad

Need a egg free, dairy free option, try this Hot Herb and Caper Potato Salad

Bacon Lovers Potato Salad

Who doesn't love a loaded baked potato, Now picture it in potato salad form. This is exactly what you'll get from this recipe. In my opinion, it is one of the best potato salads I've ever eaten.

Photo by: Sabrina Baksh

5 from 3 votes

Print Pin

Course: Side Dish

Cuisine: American BBQ

Keyword: bacon potato salad, bbq side dish, easy potato salad recipe, Potato Salad

Prep Time: 30

Cook Time: 22

Total Time: 52

Servings: People

Calories: 602kcal

Author: Derrick Riches and Sabrina Baksh

Ingredients

9-10 medium Yukon Gold potatoes
1 tablespoon salt
for dressing:
1 1/4 cup blue cheese dressing
1 cup mayonnaise
6-7 strips bacon cooked and finely chopped
1/2 cup sharp cheddar cheese shredded
1/4 cup green onion chopped
4-5 boiled eggs chopped
2 teaspoons Dijon mustard
2 1/4 teaspoons salt (add more if needed)
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper

Instructions

Peel and chop potatoes into quarters. Boil potatoes in enough water to cover them by 1 inch with 1 tablespoon of salt. Cook for 18-22 minutes, or until tender. You should be able to pierce them easily with a knife, but the potatoes should not be mushy.
Drain potatoes and set aside.
Meanwhile, combine dressing ingredients in a large bowl, reserving a little bacon and green onion for garnish.
Cut into potatoes into smaller pieces (3/4").
Add them to the bowl with dressing and toss gently to coat.
Taste for salt content and adjust accordingly.
Spoon mixture into serving dish and garnish with reserved onion and bacon. Cover with plastic wrap, and place into the refrigerator for at least 2 hours before serving.
Keep salad cold during serving by placing serving dish into a container with ice.
Store leftovers in an air tight container in the refrigerator for 3 days after preparation. Discard after this time.