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Creamy Loaded Fourth of July Potato Salad

creamy loaded Fourth of July potato salad - featured image
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A creamy, tangy, and smoky potato salad perfect for summer gatherings, featuring crispy bacon, fresh herbs, and a balanced dressing. Easy to prepare and loved by all ages.

Ingredients

Scale
  • 2 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon salt (for boiling water)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 6 slices bacon, cooked until crispy and chopped
  • 2 celery stalks, finely diced
  • 1/2 cup red onion, finely chopped
  • 3 hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1 cup shredded cheddar cheese

Instructions

  1. Fill a large pot with water, add 1 teaspoon of salt, and bring it to a boil. Carefully add the peeled and cubed potatoes. Boil for 10-12 minutes until fork-tender but not mushy. Drain in a colander and let cool slightly, about 10 minutes.
  2. While potatoes boil, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and chop once cool.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Taste and adjust seasoning as needed.
  4. Dice celery, red onion, and hard-boiled eggs. Chop fresh parsley. Add these to the bowl with dressing along with the bacon.
  5. Add the warm potatoes to the bowl and gently fold everything together, being careful not to mash the potatoes. If using cheddar cheese, fold it in now.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld and the salad to thicken.
  7. Give it a gentle stir before serving, and sprinkle a bit more fresh parsley or paprika on top for festive color and freshness.

Notes

Do not overcook potatoes to avoid mushiness. Use gentle folding to keep potato chunks intact. Warm potatoes absorb dressing better. Bacon can be baked as an alternative to skillet cooking. Chill salad for at least 1 hour for best flavor. For lighter versions, swap mayo with light mayo or Greek yogurt. Vegan and vegetarian adaptations are possible.

Nutrition

Keywords: potato salad, Fourth of July, summer side dish, creamy potato salad, bacon potato salad, picnic recipe, barbecue side

Find it online: https://tempotaste.com/creamy-loaded-fourth-of-july-potato-salad-recipe-for-easy-summer-gatherings/