A hearty and flavorful twist on classic potato salad, this version features tender golden potatoes, crispy bacon strips, and cubes of creamy herb cheese, all tossed in a light chive dressing for the perfect balance of indulgent and fresh.
Why You’ll Love This Recipe
This potato salad goes beyond the ordinary by combining comfort and sophistication. The creamy herb cheese melts slightly into the warm potatoes, creating pockets of rich flavor, while the crispy bacon adds a satisfying crunch. The chive-infused dressing brings freshness, cutting through the richness to keep the dish balanced. Whether served warm or chilled, it’s ideal for potlucks, picnics, or as a side to grilled meats.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Yukon Gold potatoes, peeled and cubed
- thick-cut bacon
- herb cream cheese or Boursin-style cheese, cubed
- mayonnaise
- sour cream
- Dijon mustard
- fresh chives, chopped
- salt and black pepper to taste
- fresh parsley, for garnish
Directions
- Boil the cubed potatoes in salted water for 8–10 minutes or until just fork-tender. Drain and let cool.
- While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels, then break into large pieces.
- In a small bowl, mix the mayonnaise, sour cream, Dijon mustard, chives, salt, and pepper to form the dressing.
- In a large bowl, gently toss the cooled potatoes with the dressing.
- Fold in the herb cheese cubes and bacon pieces, being careful not to mash the potatoes.
- Garnish with fresh parsley and additional chives before serving. Can be served slightly warm or chilled.
Servings and timing
Servings: 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
- Add hard-boiled eggs for an extra protein boost and texture.
- Use red potatoes or fingerlings for a different flavor and color.
- Swap the herb cheese with blue cheese or feta for a bolder taste.
- Add pickles or capers for a tangy contrast.
- Make it vegetarian by omitting bacon and adding roasted nuts for crunch.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed cold or at room temperature. Avoid microwaving, as it may alter the texture of the cheese and potatoes.
FAQs
Can I make this potato salad ahead of time?
Yes, it can be made a day in advance. Just store it in the refrigerator and garnish right before serving.
What type of herb cheese works best?
Boursin-style herb cheese is ideal, but any soft, flavored cream cheese will work.
Can I serve this salad warm?
Yes, it can be served slightly warm or chilled depending on preference.
How do I keep the potatoes from getting mushy?
Boil until just fork-tender and let them cool before mixing with the dressing.
Is there a substitute for sour cream?
You can use Greek yogurt for a tangier, lighter alternative.
How long does it keep in the fridge?
Up to 3 days in an airtight container.
Can I freeze this potato salad?
Freezing is not recommended due to the dairy and texture of the potatoes.
What other herbs can I use?
Try dill, parsley, or green onions for a variation in flavor.
Can I use regular bacon instead of thick-cut?
Yes, just adjust the amount to ensure there’s enough crispiness.
What goes well with this potato salad?
It pairs well with grilled meats, roasted vegetables, or as part of a summer barbecue spread.
Conclusion
Creamy Potato Salad with Bacon and Herb Cheese is a flavorful upgrade to a classic favorite, blending creamy, smoky, and fresh elements into a side dish that feels both familiar and gourmet. Perfect for gatherings or simple family meals, it’s a crowd-pleaser that offers comfort and elegance in every bite.
Print
Creamy Potato Salad with Bacon and Herb Cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Lactose
Description
A hearty and flavorful twist on classic potato salad, this version features tender golden potatoes, crispy bacon strips, and cubes of creamy herb cheese, all tossed in a light chive dressing for the perfect balance of indulgent and fresh.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 6 slices thick-cut bacon
- 1 cup herb cream cheese or Boursin-style cheese, cubed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
- Boil the cubed potatoes in salted water for 8–10 minutes or until just fork-tender. Drain and let cool.
- While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels, then break into large pieces.
- In a small bowl, mix mayonnaise, sour cream, Dijon mustard, chives, salt, and pepper to form the dressing.
- In a large bowl, gently toss the cooled potatoes with the dressing.
- Fold in the herb cheese cubes and bacon pieces, being careful not to mash the potatoes.
- Garnish with fresh parsley and additional chives before serving. Can be served slightly warm or chilled.
Notes
- Let potatoes cool completely before mixing to prevent melting the cheese.
- Use a soft, spreadable herb cheese for the best texture.
- This salad can be made ahead and chilled for deeper flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
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