Loaded Potato Salad Recipe
Loaded Potato Salad Recipe is a classic and hearty side dish loved by everyone.
Ingredients
- 2 lbs baby or red potatoes
- 6 slices bacon cooked and crumbled
- ½ cup shredded cheddar cheese
- 3 hard-boiled eggs chopped
- ¼ cup red onion finely chopped
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 2 tbsp fresh chives or parsley chopped
Instructions
Prepare the Potatoes
- Wash potatoes thoroughly. Cut into bite-size pieces. Keep skin on for extra texture and nutrients.
Boil the Potatoes
- Place potatoes in a medium saucepan. Cover with water and add a pinch of salt. Boil until tender, about 15–20 minutes.
Drain and Cool Potatoes
- Drain potatoes in a colander. Let them cool slightly while preparing the other ingredients.
Cook the Bacon
- Cook bacon in a skillet until crispy. Drain on paper towels and crumble into small pieces.
Boil the Eggs
- Place eggs in a small saucepan. Cover with water and boil for 10 minutes. Cool in ice water, then chop.
Prepare the Dressing
- In a bowl, mix mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper until smooth.
Combine Ingredients
- In a large mixing bowl, add potatoes, bacon, eggs, red onion, and shredded cheddar.
Add the Dressing
- Pour the prepared dressing over the potato mixture. Gently fold to coat all ingredients evenly.
Adjust Seasoning
- Taste and add more salt or pepper if needed. Mix gently to keep potatoes from breaking.
Garnish and Serve
- Sprinkle chopped chives or parsley on top for color and freshness. Serve warm or chilled.
Notes
- Use Yukon Gold potatoes for creamier texture.
- Add pickles or pickle juice for extra tang.
- Mix in roasted vegetables like bell peppers or peas for more color.
- Use Greek yogurt instead of sour cream for a healthier option.
- Prepare a day ahead and refrigerate to let flavors meld.