Description

A creamy, tangy potato salad featuring a mix of red and russet potatoes, loaded with crispy bacon, sharp cheddar cheese, and a fresh dill dressing. Perfect for summer parties and make-ahead entertaining.

Ingredients

Scale

2 pounds red potatoes, cut into 1-inch cubes
1 pound russet potatoes, peeled and cut into 1-inch cubes
2 tablespoons sea salt (for boiling water)
12 slices thick-cut bacon
1.5 cups sharp cheddar cheese, shredded
4 stalks green onions, thinly sliced
2 tablespoons fresh dill, chopped
2 tablespoons chives, chopped
1 cup full-fat mayonnaise
1/2 cup sour cream
2–3 tablespoons whole milk
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1 teaspoon freshly cracked black pepper
Salt to taste

Instructions

Wash red potatoes and cut into 1-inch cubes. Peel and cube russet potatoes into similar sizes.
Fill a large stockpot with cold water, add 2 tablespoons of salt, and bring to a boil. Add potatoes and simmer for 15-20 minutes until fork-tender.
Drain potatoes immediately in a colander and let them cool for 5-10 minutes until warm to the touch.
While potatoes cook, whisk together mayonnaise, sour cream, milk, apple cider vinegar, Dijon mustard, garlic powder, black pepper, and a pinch of salt in a small bowl.
Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces, reserving some for garnish.
Transfer warm potatoes to a large mixing bowl. Pour half the dressing over the potatoes and gently fold.
Add half the cheese, half the bacon, and half the green onions. Fold again.
Add the remaining dressing, cheese, bacon, and onions. Gently fold until everything is coated, being careful not to mash the potatoes.
Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.
Before serving, give the salad a gentle stir, top with reserved bacon and fresh chives, and serve cold.

Notes

Use a mix of red and russet potatoes for the best texture. Do not overmix the salad to avoid mashing the potatoes. Letting the salad chill for 24 hours improves the flavor significantly. Do not freeze this recipe as the dairy may separate.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2
Sodium: 450
Fat: 20
Saturated Fat: 8
Carbohydrates: 28
Fiber: 3
Protein: 10

Keywords: potato salad, baked potato salad, labor day recipe, summer side dish, make ahead side dish, bacon potato salad, dill dressing, party food