Description
This Ultimate Loaded Potato Salad is a hearty and flavorful side dish perfect for picnics, barbecues, or family meals. Combining tender baby potatoes with crispy bacon, hard-boiled eggs, sharp cheddar cheese, and a creamy dressing made from mayonnaise, sour cream, and tangy Dijon mustard, this salad is elevated with the freshness of spring onions and a touch of apple cider vinegar. The garlic powder, salt, and black pepper add a perfect savory kick, making this potato salad a crowd-pleaser that pairs well with a variety of main dishes.
Ingredients
Scale
Potatoes and Bacon
- 1.5 kg (3 lb 5 oz) baby potatoes
- 6 slices streaky bacon, cooked until crispy, then crumbled
Eggs and Cheese
- 4 hard-boiled eggs, peeled and roughly chopped or grated
- 1 cup (125 g) freshly grated sharp cheddar or similar cheese
Vegetables
- 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 Baby Potatoes: Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, approximately 15-20 minutes. Drain and allow to cool slightly.
- Prepare the Bacon: While the potatoes are cooking, fry the streaky bacon slices in a skillet over medium heat until crispy. Remove them from the pan, place on paper towels to drain excess fat, then crumble into small pieces once cooled.
- Make the Hard-Boiled Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat and cover the pot, allowing the eggs to cook in the hot water for 10-12 minutes. Cool the eggs in an ice bath, peel, and roughly chop or grate.
- Prepare the Dressing: In a large mixing bowl, combine the whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and garlic powder. Whisk together thoroughly until smooth and creamy.
- Assemble the Salad: Add the slightly cooled baby potatoes, crumbled bacon, chopped eggs, grated cheddar cheese, and finely sliced spring onions into the bowl with the dressing. Gently toss all ingredients together to evenly coat.
- Season and Garnish: Taste the salad and season with sea salt flakes and cracked black pepper according to preference. Garnish with extra slices of spring onions before serving.
- Chill Before Serving: For best flavor, refrigerate the loaded potato salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Ensure potatoes are just tender to avoid a mushy texture in the salad.
- You can substitute streaky bacon with smoked turkey bacon for a leaner option.
- Mayonnaise and sour cream can be adjusted to taste for creaminess.
- Use fresh herbs like parsley or chives for extra flavor and garnish if desired.
- This salad keeps well refrigerated for up to two days but is best enjoyed fresh.
- Feel free to add chopped celery or pickles for extra crunch and tang.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
