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
Scale
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
