If you’re a fan of classic comfort food with a fresh twist, then the Ultimate Loaded Potato Salad Recipe is just what you need to brighten up your table. This vibrant potato salad is packed with tender baby potatoes, crispy bacon, sharp cheddar, and creamy dressing that’s whipped up with a tangy kick. It’s a perfect side dish for summer barbecues, family gatherings, or whenever you want to indulge in a hearty, flavor-packed salad that feels like a warm hug. Trust me, once you try this Ultimate Loaded Potato Salad Recipe, it’s going to become a go-to favorite in your recipe rotation.
Ingredients You’ll Need
These ingredients are simple but essential—each one plays a special role in creating the perfect balance of textures and flavors. From the creaminess of the mayonnaise and sour cream to the crispy crunch of bacon and the fresh zing of spring onions, this list has it all.
- Baby potatoes (1.5 kg / 3 lb 5 oz): Choose smooth, waxy potatoes that hold their shape well after boiling.
- Streaky bacon (6 slices): Cook until crispy for a salty, smoky crunch.
- Hard-boiled eggs (4): Adds a creamy, rich texture and subtle flavor.
- Sharp cheddar cheese (1 cup freshly grated): Provides a bold, tangy note with every bite.
- Spring onions (4, plus extra for garnish): Bring a mild onion freshness and a pop of green color.
- Whole-egg mayonnaise (¾ cup): The creamy base that binds everything together beautifully.
- Sour cream (¼ cup): Adds a lovely tang and smooth richness.
- Dijon mustard (1 tbsp): Gives a subtle heat and depth to the dressing.
- Apple cider vinegar or white wine vinegar (1 tbsp): Balances the creaminess with bright acidity.
- Garlic powder (1 tsp): Infuses mild garlicky flavor without overpowering.
- Sea salt flakes and cracked black pepper: To season perfectly and enhance all the ingredients.
How to Make Ultimate Loaded Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by thoroughly washing the baby potatoes. Place them in a large pot of salted water and bring to a gentle boil. Let them cook until just tender when pierced with a fork—about 15-20 minutes depending on size. Once done, drain and set aside to cool slightly. Keeping the skins on adds texture and nutrients.
Step 2: Cook the Bacon
While the potatoes are boiling, fry the streaky bacon in a pan over medium heat until it turns golden and crispy. Transfer the bacon to a paper towel-lined plate to drain the excess fat, then crumble it into bite-sized pieces. The crispy bacon bits are what turn this salad into a real show-stopper.
Step 3: Prepare the Eggs and Spring Onions
Peel the hard-boiled eggs and chop them roughly or grate them for finer texture. Slice the spring onions thinly to lend that fresh onion bite. Both ingredients will add layers of flavor and color that make every forkful exciting.
Step 4: Make the Dressing
In a large bowl, whisk together the whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, sea salt, and cracked black pepper. Taste and adjust seasoning if needed; this creamy, tangy dressing is the heart of the Ultimate Loaded Potato Salad Recipe.
Step 5: Combine Everything
Gently fold the warm potatoes into the dressing to let them soak up the flavors, then add in the crumbled bacon, chopped eggs, spring onions, and grated cheddar cheese. Mix carefully to combine without breaking up the potatoes too much. The mix of warm, cool, creamy, crunchy, and sharp elements is truly irresistible.
How to Serve Ultimate Loaded Potato Salad Recipe
Garnishes
Finish with an extra sprinkle of spring onions and an optional dusting of cracked black pepper for a beautiful presentation. The fresh green garnish adds a pop of color that makes the dish inviting and appetizing.
Side Dishes
This potato salad pairs wonderfully with grilled meats like burgers, ribs, or chicken. It also complements a variety of picnic favorites such as coleslaw, corn on the cob, or a crisp green salad, making it a versatile addition to any meal.
Creative Ways to Present
For a fun twist, serve your Ultimate Loaded Potato Salad Recipe in individual mason jars or hollowed-out bell peppers for an eye-catching appetizer. It also works great as a filling in baked potatoes or atop leafy greens for a hearty lunch salad.
Make Ahead and Storage
Storing Leftovers
You can store leftover Ultimate Loaded Potato Salad Recipe in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, but be mindful the potatoes might absorb more dressing and become softer over time.
Freezing
Freezing is not recommended due to the mayonnaise and sour cream base, which can separate and affect texture, as well as the fresh ingredients like spring onions and cheese losing their appeal when thawed.
Reheating
This salad is best served cold or at room temperature. If you prefer, gently warm leftovers in the microwave briefly, but avoid overheating to keep the salad’s fresh and creamy integrity intact.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into bite-sized pieces and boil until tender. Baby potatoes are ideal because they hold their shape better, but regular potatoes work fine with a bit of extra care not to overcook.
Is there a substitute for sour cream in this recipe?
You can replace sour cream with Greek yogurt or crème fraîche for a different tanginess and creaminess. Each option brings a slightly unique flavor twist but will still work beautifully.
Can I make the salad vegan?
For a vegan version, swap out the bacon, cheese, eggs, mayonnaise, and sour cream for plant-based alternatives like smoked tempeh, vegan cheese, tofu scramble, and vegan mayo. It won’t be quite the same but still tasty!
How can I make this recipe healthier?
Use low-fat mayonnaise and sour cream, reduce the bacon amount or substitute with turkey bacon, and increase the spring onions and fresh herbs for added nutrients without compromising flavor.
Can I prepare this recipe in advance?
Yes! Prepare everything except mixing the potatoes into the dressing too far ahead to avoid sogginess. Combine and dress the salad a few hours before serving for best results with the Ultimate Loaded Potato Salad Recipe.
Final Thoughts
This Ultimate Loaded Potato Salad Recipe is the perfect combination of creamy, tangy, and savory flavors with a variety of textures that will delight your taste buds every time. Whether you’re hosting a backyard barbecue or simply want an easy, satisfying side dish, this recipe is a true crowd-pleaser. I can’t wait for you to try it and make it your own signature potato salad!
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Ultimate Loaded Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Ultimate Loaded Potato Salad is a deliciously creamy and flavorful side dish perfect for barbecues, picnics, or family dinners. Packed with crispy bacon, sharp cheddar cheese, hard-boiled eggs, and a zesty mayonnaise dressing, this potato salad combines classic ingredients in a rich and satisfying way that will please any crowd.
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
- Cook the Potatoes: Place the baby potatoes in a large pot of salted water and bring to a boil. Cook until tender when pierced with a fork, about 15-20 minutes. Drain and allow to cool slightly.
- Prepare the Bacon: While the potatoes cook, fry the streaky bacon slices in a skillet over medium heat until crispy. Remove from the pan, drain on paper towels, and crumble into small pieces.
- Make the Dressing: In a mixing bowl, whisk together the whole-egg mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and garlic powder. Season with sea salt flakes and cracked black pepper to taste.
- Combine Ingredients: Once the potatoes have cooled enough to handle, cut larger potatoes in halves or quarters to make bite-sized pieces. Add the potatoes to a large bowl.
- Add Mix-Ins: To the bowl with potatoes, add the crumbled bacon, chopped hard-boiled eggs, grated sharp cheddar cheese, and finely sliced spring onions. Pour the dressing over the top.
- Mix Gently: Using a large spoon, gently mix all ingredients together to evenly coat the potatoes, ensuring the dressing covers everything without mashing the potatoes.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Garnish with extra sliced spring onions before serving.
Notes
- Use baby potatoes for a creamier texture and easy preparation—no need to peel.
- Adjust the amount of bacon and cheese based on your preference for richness.
- The salad improves in flavor after chilling, so prepare at least an hour ahead.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- You can swap apple cider vinegar for white wine vinegar or lemon juice for a slightly different tang.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
