Description
This Ultimate Loaded Potato Salad is a hearty and flavorful side dish perfect for picnics, barbecues, or casual meals. Combining tender baby potatoes with crispy bacon, sharp cheddar cheese, hard-boiled eggs, and a creamy, tangy dressing, this salad is a satisfying twist on a classic favorite that’s sure to impress any crowd.
Ingredients
Scale
Potatoes and Protein
- 1.5 kg (3 lb 5 oz) baby potatoes
- 6 slices streaky bacon, cooked until crispy, then crumbled
- 4 hard-boiled eggs, peeled and roughly chopped or grated
Dairy and Vegetables
- 1 cup (125 g) freshly grated sharp cheddar or similar cheese
- 4 spring onions (scallions), finely sliced, plus extra to garnish
Dressing
- ¾ cup (185 g) whole-egg mayonnaise
- ¼ cup (60 g) sour cream
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp garlic powder
- Sea salt flakes, to taste
- Cracked black pepper, to taste
Instructions
- Cook the potatoes: Boil the baby potatoes in salted water until tender when pierced with a fork, about 15-20 minutes. Drain them well and allow to cool slightly.
- Prepare bacon and eggs: Cook the streaky bacon until crispy, then crumble into pieces. Hard-boil the eggs, peel them, and roughly chop or grate them as preferred.
- Make the dressing: In a large bowl, combine the mayonnaise, sour cream, dijon mustard, apple cider vinegar, garlic powder, sea salt flakes, and cracked black pepper. Whisk together until smooth and well blended.
- Combine salad ingredients: Add the warm potatoes to the dressing and gently toss to coat. Fold in the crumbled bacon, chopped eggs, grated cheese, and finely sliced spring onions. Mix everything together carefully to avoid breaking the potatoes.
- Adjust seasoning and garnish: Taste the potato salad and add additional salt and pepper if needed. Transfer to a serving bowl and garnish with extra spring onions for a fresh finish.
- Chill and serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature for the best taste.
Notes
- Use baby potatoes for the best texture and flavor; waxy varieties hold their shape well.
- Bacon can be cooked ahead of time and stored in the fridge until needed.
- The salad can be prepared a few hours in advance but avoid adding fresh herbs or spring onions until serving to keep them crisp.
- For a lighter version, substitute mayonnaise with Greek yogurt or use low-fat sour cream.
- This potato salad pairs beautifully with grilled meats, sandwich platters, or as a standalone dish.
