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Flavorful 4th of July Loaded Potato Salad with Bacon and Cheddar

4th of July loaded potato salad - featured image
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A smoky, cheesy, and tangy loaded potato salad featuring crispy bacon, sharp cheddar, and tender red potatoes, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 3 pounds red potatoes, washed and diced
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 1½ cups sharp cheddar cheese, shredded (about 150 g)
  • ½ small red onion, finely diced
  • 2 celery stalks, diced
  • ¾ cup mayonnaise (180 ml)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Place the diced red potatoes into a large pot and cover with cold water by at least an inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are tender but still firm, about 12-15 minutes. Drain the potatoes well in a colander and let them cool for 10 minutes.
  2. While the potatoes are simmering, cook 8 slices of thick-cut bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.
  3. Finely dice ½ a small red onion and 2 celery stalks. Chop 2 tablespoons of fresh chives if using. Shred 1½ cups of sharp cheddar cheese with a grater.
  4. In a medium bowl, whisk together ¾ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, salt, and freshly ground black pepper to taste.
  5. In a large mixing bowl, gently toss the warm potatoes with the dressing, allowing the flavors to meld. Add the diced onion, celery, crumbled bacon, shredded cheddar, and chives. Stir carefully to avoid mashing the potatoes.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld fully. Before serving, give it a gentle stir and adjust seasoning if needed.

Notes

Do not overcook potatoes to avoid mushy texture. Use warm potatoes when mixing to help cheddar melt slightly. Cook bacon until crisp but not burnt. Chill salad for at least 1 hour to let flavors meld. Stir gently to keep potato chunks intact. For dairy-free, use vegan cheddar and mayo. Yukon Gold potatoes can substitute red potatoes.

Nutrition

Keywords: potato salad, loaded potato salad, bacon, cheddar, 4th of July, summer BBQ, side dish, picnic food

Find it online: https://forkmila.com/flavorful-4th-of-july-loaded-potato-salad-with-bacon-and-cheddar-recipe/