If you’re searching for a crowd-pleaser that combines creamy, tangy, smoky, and cheesy all in one bowl, look no further than the Ultimate Loaded Potato Salad Recipe. This salad is not your average side dish; it packs in crispy bacon, sharp cheddar, tangy bits of spring onion, and perfectly boiled eggs, all tossed with a rich and flavorful dressing. Whether you’re hosting a summer BBQ or just craving something comforting and delicious, this recipe elevates potato salad into a sensational experience you’ll be excited to make again and again.
Ingredients You’ll Need
The magic of this Ultimate Loaded Potato Salad Recipe starts with simple, fresh ingredients that each play an essential role in building flavor, texture, and visual appeal. From the creamy mayo to the crunchy bacon and tender potatoes, every component is crucial to achieving that perfect balance.
- Baby potatoes: Their tender skin and creamy insides hold the dressing beautifully and give a great bite without falling apart.
- Streaky bacon: Adds irresistible smokiness and a crunchy texture contrast once crisped and crumbled.
- Hard-boiled eggs: Provide richness and a subtle creaminess that complements the potatoes perfectly.
- Sharp cheddar cheese: Brings a savory depth and a mild tang that melts slightly into the salad.
- Spring onions (scallions): Offer a fresh, mildly pungent note that brightens the dish and contributes color.
- Whole-egg mayonnaise: The creamy base that gently coats every ingredient for that classic potato salad texture.
- Sour cream: Adds a tangy creaminess that lightens the dressing while keeping it luscious.
- Dijon mustard: Provides a subtle kick and complexity to the dressing.
- Apple cider vinegar or white wine vinegar: The acidity balances the richness with a gentle punch.
- Garlic powder: Gives a mellow depth without overpowering the salad.
- Sea salt flakes: Enhances all the flavors and adds a delicate crunch when sprinkled on top.
- Cracked black pepper: Offers warmth and a hint of spice to finish things off.
How to Make Ultimate Loaded Potato Salad Recipe
Step 1: Cook the Potatoes
Start by washing the baby potatoes thoroughly, then place them in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes or until they’re tender when poked with a fork. Be careful not to overcook them, as you want them to hold their shape in the salad. Drain and allow them to cool slightly.
Step 2: Prepare the Bacon
While the potatoes are cooking, fry the streaky bacon slices over medium heat until they turn gorgeously crispy. Transfer to paper towels to drain excess fat, then crumble the bacon into bite-sized pieces. The smoky bacon is a superstar in this Ultimate Loaded Potato Salad Recipe, so make sure it’s nice and crunchy!
Step 3: Boil and Chop the Eggs
Place eggs in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes for firm yolks. Cool eggs under cold running water, peel, and roughly chop or grate them. The eggs provide lovely texture and richness that binds beautifully with the other ingredients.
Step 4: Make the Dressing
In a mixing bowl, combine the whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, sea salt flakes, and cracked black pepper. Whisk until smooth and creamy. This dressing is the heart of the Ultimate Loaded Potato Salad Recipe, delivering a perfect tangy and savory flavor that ties everything together.
Step 5: Assemble the Salad
Cut the warm potatoes into halves or quarters, depending on their size, and place them in a large bowl. Add the crumbled bacon, chopped eggs, grated cheddar cheese, and sliced spring onions. Gently fold the dressing into the mixture, ensuring all the ingredients are evenly coated without mashing the potatoes. Adjust seasoning with extra salt and pepper if needed.
How to Serve Ultimate Loaded Potato Salad Recipe
Garnishes
To take your Ultimate Loaded Potato Salad Recipe to the next level, sprinkle some extra chopped spring onions and crispy bacon crumbles right before serving. A light dusting of freshly cracked black pepper and a few flakes of sea salt add a final elevated touch, making the salad irresistible.
Side Dishes
This potato salad is hearty enough to be a main on its own but pairs wonderfully with grilled meats, roasted veggies, or even as a cool contrast alongside spicy dishes. Think juicy burgers, BBQ ribs, or grilled chicken for a classic combo that’s sure to impress guests.
Creative Ways to Present
For a stylish gathering, serve the salad in a large rustic wooden bowl or individual mason jars layered with additional fresh herbs. You can also use colorful bell pepper halves or lettuce cups to create bite-sized, visual treats that add an element of fun to your spread.
Make Ahead and Storage
Storing Leftovers
The Ultimate Loaded Potato Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, but the potatoes may absorb some of the dressing, so give it a gentle stir before serving again.
Freezing
Freezing is not recommended for this potato salad because the mayonnaise-based dressing and the texture of boiled eggs and potatoes can become grainy or watery after thawing, which will affect the overall experience.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer it slightly warmer, remove it from the fridge and let it sit out for 15-20 minutes; avoid microwaving as it will alter the texture and flavor.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Use waxy varieties like Yukon Gold or red potatoes to mimic the tender texture baby potatoes provide. Just cut them into bite-sized pieces and be careful not to overcook them.
Is there a way to make this salad healthier?
Yes, you can swap regular mayonnaise with a lighter or homemade Greek yogurt-based mayo and use turkey bacon for a leaner bite. Adding extra veggies like diced celery or bell peppers also boosts nutrition and crunch.
How far in advance can I prepare this potato salad?
You can prepare the Ultimate Loaded Potato Salad Recipe a day ahead. Making it the night before allows flavors to meld beautifully, but keep the salad covered and refrigerated to maintain freshness.
What if I don’t have Dijon mustard?
If Dijon mustard isn’t on hand, feel free to use yellow mustard or a small amount of whole-grain mustard. The flavor profile will be slightly different but still delicious.
Can I add other toppings to this salad?
Definitely! Some great add-ins include chopped pickles, chives, or a handful of crispy fried onions for extra texture and bursts of flavor. Customize to your liking!
Final Thoughts
There’s something truly special about the Ultimate Loaded Potato Salad Recipe that turns a classic side into a star dish. It’s full of layers of flavor and textures that bring smiles to any meal, gathering, or picnic. I can’t wait for you to try it and make it your go-to recipe when you want crowd-pleasing comfort food that’s fresh, vibrant, and just downright delicious.
Print
Ultimate Loaded Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 to 6.5 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This Ultimate Loaded Potato Salad is a hearty and flavorful side dish that combines creamy potatoes with crispy bacon, sharp cheddar cheese, and a tangy dressing. Perfect for picnics, barbecues, or family gatherings, this recipe balances textures and rich flavors for an irresistible salad everyone will love.
Ingredients
Vegetables 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
- 4 spring onions (scallions), finely sliced, plus extra to garnish
Dressing and Seasonings
- 1 cup (125 g) freshly grated sharp cheddar or similar cheese
- 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: Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes or until the potatoes are fork-tender. Drain and allow them to cool slightly.
- Prepare the Bacon and Eggs: While potatoes are cooking, fry the streaky bacon slices in a pan over medium heat until crispy. Remove from pan, drain on paper towels, and crumble once cooled. Hard-boil the eggs, then peel and chop or grate them roughly.
- Make the Dressing: In a large bowl, combine the whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, sea salt flakes, and cracked black pepper. Mix well to create a creamy dressing.
- Combine Ingredients: Cut cooled potatoes into halves or quarters depending on size. Add them to the dressing along with crumbled bacon, grated cheddar cheese, chopped hard-boiled eggs, and finely sliced spring onions. Gently fold everything together until well coated.
- Adjust Seasoning and Garnish: Taste the salad and adjust seasoning with extra salt and pepper as needed. Garnish with additional sliced spring onions for a fresh touch.
- Chill and Serve: For best flavor, refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- You can substitute smoked paprika or fresh herbs like dill or parsley for added flavor variation.
- Use red wine vinegar if apple cider vinegar is unavailable; it offers a slightly different tang.
- For a lighter version, reduce the amount of mayonnaise and replace some sour cream with Greek yogurt.
- The salad can be made a day ahead and stored covered in the refrigerator.
- If baby potatoes are unavailable, use small new potatoes or fingerlings.
