Best Cheddar Bacon Potato Salad Recipes

Bacon Cheddar Ranch Potato Salad image

Provided by StaciJane

Categories Potato

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs red potatoes, washed and chopped into 1 inch cubes
4 eggs, hard boiled & chopped
2 cups shredded cheddar cheese
1 (5/8 ounce) package ranch dressing mix
1/2 cup bacon, pieces (I use Hornell real bacon pieces)
1 cup mayonnaise
2 tablespoons Dijon mustard
2 celery ribs, diced
salt & pepper

Steps:

Boil the potatoes until tender and rinse under cold water. Mix the mayo, ranch dressing mix and mustard until blended. Combine the remaining ingredients and chill.

Nutrition Facts : Calories 467.7, Fat 29.3, SaturatedFat 10.9, Cholesterol 190.7, Sodium 634.8, Carbohydrate 35, Fiber 3, Sugar 4.9, Protein 17.1

Cheddar Bacon Potato Salad image

Provided by Catherine Ferensic

Time 35m

Number Of Ingredients 4

Steps:

1. Cook potatoes in boiling water until fork tender,Let cool dice in quarters with skin on,cook bacon drain grease,let cool dice,dice cheddar or shred with food processor.
2. Add mayonnaise,bacon,cheddar cheese,mix well refrigerate.

Cheddar Bacon Potato Salad image

Provided by Ann Mansur

Time 40m

Number Of Ingredients 12

7 c cubed red potatoes, with skins
1 small onion, chopped
2 oz precooked bacon, chopped
1/4 c fresh parsely, minced
1 1/2 c mayonnaise
3/4 c ranch dressing
2 Tbsp yellow mustard
4 tsp white vinegar
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 c cheddar cheese, shredded

Steps:

1. Cut potatoes into large bite size pieces, cover with water, and boil until just tender. Drain.
2. Combine potatoes, onion, parsley and bacon.
3. In a separate bowl, mix remaining ingredients, then add to potatoes, mixing gently to coat. Chill. Enjoy!

Cheddar and Bacon Potato Salad Recipe - (4.3/5) image

Provided by á-48383

Number Of Ingredients 10

8 medium potatoes
1 tsp. seasoning salt
10 slices bacon, cooked crisp, drained, crumbled
8 green onions, sliced
2 C. shredded sharp cheddar cheese
16 oz. sour cream (light works well)
1 tsp. freshly ground black pepper
3/4 C. mayonnaise
1 tsp. garlic salt
2 tsp. prepared mustard

Steps:

1. Boil potatoes until perfectly tender. Drain and allow to cool to warm-- they shouldn't be hot enough to melt the cheese. 2. Peel (if desired-- I like to leave the peel on) and cube potatoes and place in a large serving bowl. Sprinkle with seasoning salt. Mix gently. 3. In a separate bowl whisk together the sour cream, pepper, mayo, garlic salt, and mustard. 4. Add bacon, onion, and cheese to the potatoes. Mix gently. Stir in the dressing mixture. 5. Cover and refrigerate this 4th of July picnic recipe at least 3 hours before serving.