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

Scale

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

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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.