Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe
If you’re on the hunt for a crowd-pleaser that truly brings the comfort to the table, this Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe will become your new go-to favorite. Imagine tender potatoes mingling with creamy mayo and tangy mustard, while sharp cheddar, crispy bacon, and perfectly chopped hard-boiled eggs add layers of richness and texture. Every bite sings with a balance of smoky, cheesy, and savory notes that makes this potato salad feel like a celebration on your plate. It’s perfect for backyard cookouts, hearty potlucks, or even as a satisfying side to your weekday dinners.
Ingredients You’ll Need
While the ingredients might look simple, each one plays a crucial role in creating the perfect harmony of flavors and textures in this Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe. From creamy mayo to crispy bacon, every component adds something special — taste, color, crunch, or tang.
- Russet or Yukon gold potatoes (4 pounds, peeled and cubed): These give you that creamy, fluffy base that’s wonderful for soaking up the dressing.
- Mayonnaise (1 1/2 cups): The creamy heart of your salad, providing richness and smooth texture.
- Yellow mustard (2 tablespoons): Adds bright tang and depth to balance the richness.
- Fresh chives (1/4 cup, chopped): For a pop of fresh, oniony flavor and color.
- Apple cider vinegar (1 tablespoon): A subtle acidity that wakes up your taste buds and complements the creamy dressing.
- Salt and pepper (to taste): Essential seasonings to bring all the flavors together.
- Shredded cheddar cheese (1 1/2 cups): Sharp and melty, it adds a rich savoriness that potato salad just can’t do without.
- Bacon (12 slices, cooked crisp and crumbled): Crispy, smoky bits that add a satisfying crunch and irresistible flavor contrast.
- Hard-boiled eggs (3 large, chopped): Creamy, tender egg pieces bringing extra protein and texture variety.
- Dill pickles (1/2 cup, diced): Adds a juicy tang and crunch that breaks up the creaminess beautifully.
- Green onions (1/2 cup, sliced): Fresh and sharp, perfect for mixing in and garnishing.
How to Make Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe
Step 1: Cook the Potatoes
Begin by placing the peeled, cubed potatoes into a large pot filled with cold water; don’t forget to add a pinch of salt to season. Bring the water to a boil, then reduce the heat and let the potatoes simmer gently until they’re fork-tender—this should take about 15 to 20 minutes. The goal is perfect softness without them falling apart because you want cubes that hold their shape for that ideal salad bite.
Step 2: Prepare the Dressing
While the potatoes are cooking, grab a large mixing bowl to make your dressing. Combine the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper. Stir them together until everything is smooth and creamy. This dressing is where all the flavors start to come together, balancing tang, creaminess, and a hint of zing.
Step 3: Mix Potatoes with Dressing
Once the potatoes drain and cool a bit, add them to the dressing bowl. Gently fold the potatoes into the mixture, making sure every piece gets coated without breaking up the cubes. This step ensures that each mouthful carries that luscious dressing.
Step 4: Add the Flavor Bombs
Now it’s time for the real magic: sprinkle in the shredded cheddar, crumbled crispy bacon, chopped hard-boiled eggs, diced dill pickles, and sliced green onions. Gently fold these ingredients in so they’re evenly spread through the salad, ensuring each bite is bursting with texture and flavor contrasts.
Step 5: Chill and Meld Flavors
Cover the bowl with plastic wrap and pop it into the fridge for at least one hour. This resting time lets the flavors mingle, and the salad thickens and chills to perfection. Patience here pays off big time for the best taste experience.
Step 6: Final Taste and Adjustments
Before you serve, give your salad a good stir and taste it. This is your chance to add a little more salt, pepper, or mustard if you feel it needs a boost. The flavors should be bright, creamy, and balanced.
Step 7: Garnish and Serve
Just before plating, sprinkle some extra sliced green onions and chopped fresh chives on top. This final touch adds freshness, color, and that welcoming aroma that will have everyone eager to dig in.
How to Serve Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe
Garnishes
For serving, fresh chopped green onions and chives are your best friends—they add that inviting crunch and a burst of color that makes this dish pop. If you want to get fancy, a few whole chive stems or a dusting of smoked paprika can also amp up presentation and flavor.
Side Dishes
This salad pairs beautifully with just about anything grilled, from burgers and hot dogs to chicken or veggies. It’s equally at home next to a hearty steak or as a stand-alone star in a picnic spread. Try it alongside fresh cornbread or a crisp garden salad for a well-rounded meal.
Creative Ways to Present
Looking to impress at your next gathering? Serve the Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe in a large hollowed-out bread bowl for a rustic look that doubles as an edible serving dish. You can also turn it into individual portions in cucumber cups or cherry tomato “boats” for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Potato Salad keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen over time, making it even more delicious the next day. Always keep it chilled and covered to maintain freshness.
Freezing
Potato salad with mayonnaise doesn’t typically freeze well because of texture changes upon thawing, so it’s best to enjoy this recipe fresh. If you must freeze, omit the mayo and toss the potatoes with the dressing after thawing, but note it might be less creamy.
Reheating
Unlike some dishes, this Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe is meant to be served cold or at room temperature, so no reheating is needed or recommended. Simply give it a stir and serve straight from the fridge.
FAQs
Can I use red potatoes instead of russet or Yukon gold?
Absolutely! Red potatoes will add a slightly waxier texture and hold their shape nicely, offering a pleasant bite, so feel free to swap based on your preference or what you have on hand.
How do I make the salad less heavy?
If you want a lighter version, you can reduce the mayonnaise and replace part of it with Greek yogurt or sour cream. This swap keeps creaminess but cuts down on richness and calories.
Can I prepare the hard-boiled eggs in advance?
Definitely! Hard-boiled eggs can be made a few days before and stored refrigerated. Just add them to the salad right before serving to maintain their texture and freshness.
What’s the best way to cook bacon for this recipe?
Cooking bacon until it’s crisp is key for that satisfying crunch. You can bake bacon on a sheet pan for even cooking and easy cleanup, or fry it on the stovetop until golden and crispy. Let it drain on paper towels before crumbling.
Is this potato salad suitable for picnics?
Yes! As long as it’s kept chilled until serving, this loaded potato salad holds up wonderfully outdoors. Just pack it in a cooler with plenty of ice packs to keep everyone safe and happy.
Final Thoughts
There’s just something undeniably comforting about a Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe that brings warmth and joy to any meal. It’s a dish that’s as versatile as it is delicious, perfect for sharing with friends and family. Once you try making it yourself, you’ll understand why it’s a must-have for every summer gathering or whenever you need a little extra love on your plate. So go ahead, whip it up, and watch it disappear as fast as you make it!
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Loaded Potato Salad with Cheddar, Bacon, and Hard-Boiled Eggs Recipe
- Total Time: 1 hour 40 minutes
- Yield: 10–12 servings 1x
Description
This Loaded Potato Salad is a creamy, flavorful side dish packed with tender potatoes, tangy mustard mayo dressing, sharp cheddar, crispy bacon, hard-boiled eggs, dill pickles, and fresh green onions. Perfect for barbecues, picnics, and family gatherings, it’s a hearty twist on classic potato salad with bold textures and savory flavors.
Ingredients
Potatoes
- 4 pounds russet or Yukon gold potatoes, peeled and cubed
Dressing
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Mix-ins
- 1/4 cup chopped fresh chives
- 1 1/2 cups shredded cheddar cheese
- 12 slices of bacon, cooked until crisp and crumbled
- 3 large hard-boiled eggs, chopped
- 1/2 cup diced dill pickles
- 1/2 cup sliced green onions
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot. Cover with cold water and season with salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Prepare the Dressing: While the potatoes cook, in a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper. Mix well until smooth and well blended.
- Combine Potatoes and Dressing: Drain the cooked potatoes and let them cool slightly. Add them to the dressing mixture and gently stir to coat all the potatoes evenly with the dressing.
- Add the Mix-ins: Fold in shredded cheddar cheese, crumbled bacon, chopped hard-boiled eggs, diced dill pickles, and sliced green onions. Mix gently until all ingredients are evenly distributed.
- Chill the Salad: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to firm up.
- Adjust Seasoning & Serve: Before serving, stir the salad again and taste for seasoning. Add additional salt, pepper, or mustard if desired. Garnish with extra sliced green onions and chopped chives for freshness and color.
Notes
- Choose Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier bite.
- Hard-boil the eggs ahead of time to save prep time.
- Bacon can be cooked in the oven or stovetop until crisp.
- The salad tastes best after chilling for at least 1 hour but can be stored up to 2 days refrigerated.
- Adjust the amount of mustard and vinegar to taste depending on preference for tanginess.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
