Description
This Ultimate Loaded Potato Salad is a creamy, flavorful twist on classic potato salad, featuring tender baby potatoes mixed with crispy bacon, sharp cheddar cheese, hard-boiled eggs, and a tangy, garlicky dressing. Perfect for picnics, barbecues, or as a hearty side dish.
Ingredients
Scale
Potatoes & 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
Cheese & 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: Wash the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, approximately 15-20 minutes. Drain and let cool slightly.
- Prepare the Bacon: While potatoes cook, fry the streaky bacon slices in a pan over medium heat until crisp. Transfer to paper towels to drain fat, then crumble into small pieces.
- Boil and Prep Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Cool in cold water, peel, and roughly chop or grate.
- Make the Dressing: In a large mixing bowl, combine the whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, sea salt, and cracked black pepper. Whisk until smooth and well blended.
- Combine Salad Ingredients: Cut cooked potatoes into halves or quarters depending on size. Add the potatoes, crispy bacon, chopped eggs, grated cheddar, and sliced spring onions to the dressing bowl. Gently fold everything together until all ingredients are coated.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with extra spring onions for a fresh pop of color and flavor.
Notes
- Use baby potatoes for optimal texture and quick cooking.
- Bacon can be substituted with smoked turkey bacon for a leaner option.
- Adjust seasoning to taste; adding a little smoked paprika can add a smoky depth.
- This salad is best served chilled but can be served at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
