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  • Whitney

Loaded Bacon Cheddar Potato Salad

Updated: Aug 30

The deli at our local "Piggly Wiggly" grocery store in Wisconsin made the most amazing potato salad. We unfortunately moved 400+ miles away, so I had to figure out how to recreate it at home. This loaded potato salad is simple to make and employs a tasteful blend of dressings. Add in the bacon and shredded cheddar, and you have a perfect side dish.



  • 2 pounds potatoes

  • ½ cup mayonnaise

  • ⅓ cup ranch

  • ⅓ cup caesar dressing

  • ½ cup shredded cheddar (more if you are from Wisconsin or just like cheese)

  • 6-8 slices bacon -cooked and broken into bits

  • salt + pepper to taste


  1. Wash, peel, and cut potatoes into 1/2" - 1" cubes.

  2. Boil potatoes until soft (roughly 20 minutes) Drain water and refrigerate potato cubes until completely cooled and firm.

  3. Bake or fry 6-8 slices of bacon. (optional: reserve 2-3 TBSP bacon fat.) Break into little bits.

  4. Combine mayonnaise, caesar, ranch, and bacon fat (optional) in large mixing bowl.

  5. Mix in cooled potatoes, shredded cheddar, and crumbled bacon.

  6. Season with salt and pepper to taste.

  7. Cover and refrigerate before serving.


Recipe Notes:

  • I prefer to make it a day in advance, as the flavors have more time to stew and are even better the second day.

  • I have also made this recipe with pre-cooked bacon crumbles and it turns out well, just has an overall less bacon-y flavor.

This is one of my favorite side dishes to make in advance. I like having something easy to plop on a plate on grill-out nights. Let me know if you enjoyed my loaded potato salad in the comments below!


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