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Loaded BBQ Potato Salad Recipe Easy Comforting Bacon Cheddar Delight

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A comforting loaded BBQ potato salad featuring crispy bacon, sharp cheddar, and a tangy BBQ-infused dressing. Perfect for summer cookouts and casual gatherings, this recipe balances creamy, smoky, and crunchy textures.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 3 stalks green onions, thinly sliced
  • 2 stalks celery, finely chopped
  • ½ cup mayonnaise
  • ¼ cup BBQ sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for about 12-15 minutes or until potatoes are fork-tender but still hold shape. Drain and set aside to cool slightly.
  2. While potatoes cook, heat a skillet over medium heat and cook bacon slices until crisp, about 6-8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain and cool. Once cooled, chop into bite-sized pieces.
  3. In a bowl, whisk together mayonnaise, BBQ sauce, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and well combined. Taste and adjust seasoning.
  4. In a large mixing bowl, gently toss the warm potatoes with celery, green onions, cheddar cheese, and bacon pieces. Pour the dressing over everything and carefully fold to coat without breaking the potatoes.
  5. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.
  6. Before serving, gently stir the salad and sprinkle chopped fresh parsley on top for color and freshness.

Notes

Start cooking potatoes in cold water to ensure even cooking and prevent mushiness. Cook bacon until just crispy but not burnt for best flavor. Be gentle when mixing to keep potato chunks intact. Chill salad for at least 1 hour to let flavors meld. Add bacon just before serving if making ahead to keep it crispy. For a vegetarian version, omit bacon and add smoked paprika or liquid smoke and toasted walnuts.

Nutrition

Keywords: potato salad, BBQ potato salad, loaded potato salad, bacon potato salad, cheddar potato salad, summer cookout, BBQ side dish, comfort food

Find it online: https://emmaoven.com/loaded-bbq-potato-salad-recipe-easy-comforting-bacon-cheddar-delight/