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Loaded Potato Salad with Bacon and Chives

loaded potato salad with bacon and chives - featured image

A creamy, smoky, and fresh potato salad perfect for summer BBQs, featuring crispy bacon, fresh chives, and a tangy mustard dressing.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked until crispy and chopped
  • 1/4 cup chopped fresh chives
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar

Instructions

  1. Wash and cut potatoes into 1-inch bite-sized chunks.
  2. Bring a large pot of salted water to a boil. Add potatoes and cook for 12-15 minutes until just tender. Drain and transfer to a large bowl to cool slightly.
  3. Heat a skillet over medium heat. Cook bacon slices until crispy, about 6-8 minutes. Drain on paper towels and chop into bite-sized pieces. Reserve 1 tablespoon bacon fat if desired.
  4. Finely dice celery and red onion (if using). Chop fresh chives.
  5. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and reserved bacon fat if using. Adjust seasoning to taste.
  6. Add cooled potatoes, celery, onion, chives, and bacon to the large bowl. Pour dressing over and gently toss to combine without smashing the potatoes.
  7. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld. Taste and adjust salt and pepper before serving.

Notes

Do not add bacon until potatoes are mostly cool to keep bacon crispy. Use Yukon Gold or red potatoes to maintain texture. Let salad chill for best flavor. Adjust acidity carefully with apple cider vinegar. For a lighter version, substitute mayo with almond milk yogurt and use turkey bacon.

Nutrition

Keywords: potato salad, bacon, chives, summer BBQ, picnic side, creamy potato salad, loaded potato salad