If you have been searching for the crowd-pleaser that combines creaminess, tang, crunch, and a touch of smoky indulgence, then look no further than the Ultimate Loaded Potato Salad Recipe. This dish is a vibrant celebration of classic flavors and textures—from tender baby potatoes to crispy bacon and sharp cheddar—all mingling in a luscious, tangy dressing. It’s perfect for everything from summer barbecues to comforting family dinners, and once you try it, it just might become your new go-to recipe that everyone raves about.
Ingredients You’ll Need
These ingredients are simple, yet each one plays a vital role in making the Ultimate Loaded Potato Salad Recipe a memorable favorite. From the earthy baby potatoes to the rich bacon and creamy dressing, every element adds its own character to create a perfectly balanced dish.
- Baby potatoes (1.5 kg / 3 lb 5 oz): Tender and waxy potatoes are perfect because they hold their shape and absorb flavors beautifully.
- Crispy streaky bacon (6 slices): Adds an irresistible smoky crunch that lifts the whole salad.
- Hard-boiled eggs (4): Brings a velvety texture and subtle richness to the mix.
- Sharp cheddar cheese (1 cup / 125 g): Introduces a bold cheesy punch for extra depth.
- Spring onions (4, finely sliced): Provide a fresh, oniony brightness that balances the richness.
- Whole-egg mayonnaise (¾ cup / 185 g): The creamy base that holds everything wonderfully together.
- Sour cream (¼ cup / 60 g): Adds a fresh, tangy twist to lighten the salad.
- Dijon mustard (1 tbsp): Kicks up the flavor with a mild heat and complexity.
- Apple cider vinegar or white wine vinegar (1 tbsp): Provides brightness and a touch of sharpness.
- Garlic powder (1 tsp): Enhances the savory notes without overpowering.
- Sea salt flakes and cracked black pepper (to taste): Essential seasoning for perfectly balanced flavor.
How to Make Ultimate Loaded Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by washing your baby potatoes thoroughly since you’ll want to keep the skins on for extra texture and nutrients. Place them in a large pot and cover with salted water. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes until the potatoes are fork-tender but still firm enough to hold their shape. Drain well and set aside to cool slightly.
Step 2: Cook the Bacon
While the potatoes are cooking, fry the streaky bacon until it’s wonderfully crispy and golden. Use a skillet over medium heat, and as the bacon cooks, it will release delicious fat that adds richness to the salad. Once cooked, transfer to a paper towel to drain excess fat, then crumble into bite-sized pieces for that perfect salty crunch.
Step 3: Prepare the Eggs and Cheese
Peel your hard-boiled eggs and chop them roughly or grate them if you prefer a finer texture. Freshly grate your sharp cheddar cheese; this will melt slightly into the warm potatoes, blending its sharp flavor beautifully into the dish.
Step 4: Make the Dressing
In a mixing bowl, combine the whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and cracked black pepper. Whisk these together until smooth and creamy, tasting and adjusting seasoning as needed. This dressing is the heart of your Ultimate Loaded Potato Salad Recipe, carrying all those luscious flavors.
Step 5: Toss Everything Together
Once the potatoes have cooled enough to handle, slice any larger ones to bite-sized pieces. Gently combine the potatoes, crumbled bacon, chopped eggs, grated cheddar, and sliced spring onions in a large bowl. Pour over the dressing and fold everything carefully together, ensuring every ingredient is generously coated.
How to Serve Ultimate Loaded Potato Salad Recipe
Garnishes
Brighten up the salad with an extra sprinkle of finely sliced spring onions for freshness and a scattering of crispy bacon crumbles on top to showcase that irresistible crunch. If you like a little color contrast, a dusting of smoked paprika or chopped fresh chives makes a lovely finishing touch.
Side Dishes
This potato salad stands beautifully on its own or alongside grilled meats, roasted vegetables, or a fresh green salad. It pairs especially well with barbecue favorites like ribs and chicken, as the creamy tang offers a delightful counterbalance to smoky, spicy flavors.
Creative Ways to Present
For a fun twist, try serving the Ultimate Loaded Potato Salad Recipe in hollowed-out baked potato skins for individual servings or as a layered dip in a clear glass bowl showcasing the vibrant ingredients. These ideas make it a real showstopper at parties or picnics.
Make Ahead and Storage
Storing Leftovers
Potato salad really benefits from a little time in the fridge to let the flavors mingle, so once prepared, store your leftovers in an airtight container and refrigerate. It will keep well for up to 3 days and tastes even better the next day.
Freezing
Because of the mayonnaise and eggs, freezing is not ideal for this potato salad; the texture can become grainy and watery after thawing. It’s best enjoyed fresh or within a few days of making.
Reheating
Typically, potato salad is served cold or at room temperature, so avoid reheating. If you prefer it slightly warmer, gently bring it to room temperature by letting it sit out for about 20 minutes before serving to retain the perfect creamy consistency.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! You can use regular potatoes like Yukon Gold or red potatoes, but baby potatoes work best because they hold their shape and skin well, contributing great texture and visual appeal.
Is it possible to make this recipe vegetarian-friendly?
Yes! Simply omit the bacon or substitute it with smoked tempeh or a vegetarian bacon alternative to keep that smoky flavor without compromising the heartiness.
How do I keep the potatoes from falling apart?
Be sure not to overcook the potatoes—simmer them just until tender but still firm. Also, using waxy potatoes or baby potatoes helps them stay intact during mixing.
Can I adjust the dressing to be lighter?
For a lighter version, you can reduce the mayo and increase the sour cream or even add a dollop of Greek yogurt for extra tang and fewer calories.
What’s the best way to serve this at a party?
Serve the salad chilled in a large bowl with plenty of serving spoons, or try individual portions in small cups or hollowed potato skins for an appealing, mess-free option that guests will love.
Final Thoughts
The Ultimate Loaded Potato Salad Recipe is a guaranteed winner whenever you want a dish that feels like a warm hug and a party all at once. Its layers of textures and flavors make it so much more than your average potato salad, and it’s sure to become a staple in your recipe repertoire. Give it a try, share it with friends, and watch it disappear from the table in no time!
Print
Ultimate Loaded Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Ultimate Loaded Potato Salad is a hearty, flavorful side dish perfect for gatherings and BBQs. Featuring crispy bacon, sharp cheddar cheese, hard-boiled eggs, and a creamy dressing made with mayonnaise, sour cream, and tangy vinegar, this salad delivers a satisfying balance of textures and rich tastes. The baby potatoes are tender yet firm, making this a crowd-pleaser that’s easy to prepare and sure to impress.
Ingredients
Potatoes 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
Cheese and 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
- Prepare the Potatoes: Thoroughly wash the baby potatoes and place them in a large pot. Cover with cold water and add a pinch of sea salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and allow to cool slightly.
- Cook and Crumble the Bacon: While the potatoes cook, fry the streaky bacon slices in a skillet over medium heat until crisp. Remove from pan, drain on paper towels, and crumble into small pieces once cooled.
- Boil and Prep Eggs: Place eggs in boiling water for 9-12 minutes to hard boil. Once cooked, cool the eggs under cold running water, peel, and roughly chop or grate them into a bowl.
- Make the Dressing: In a separate bowl, combine whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and garlic powder. Stir well to create a smooth dressing. Season with sea salt flakes and cracked black pepper to taste.
- Assemble the Salad: Cut the cooked baby potatoes in halves or quarters depending on size. In a large mixing bowl, add the potatoes, crumbled bacon, chopped eggs, grated cheddar cheese, and finely sliced spring onions. Pour the dressing over and gently fold everything together until all ingredients are evenly coated.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with extra sliced spring onions. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature for best taste.
Notes
- You can substitute streaky bacon with turkey bacon for a leaner option.
- Use red or white baby potatoes interchangeably depending on preference.
- For added crunch, mix in some chopped celery or red bell pepper.
- Adjust vinegar amount to your taste for tanginess.
- This salad keeps well refrigerated for up to 2 days, but is best eaten fresh for optimal texture.
- To speed up cooking, you can cook potatoes in the microwave but monitor carefully to avoid over-softening.
