Description
This Loaded Potato Salad is a rich and creamy classic American side dish packed with tender potatoes, sharp cheddar cheese, crispy bacon, hard-boiled eggs, pickles, and fresh green onions. Perfectly dressed in a tangy mayonnaise and mustard dressing with a hint of apple cider vinegar, this salad is chilled to meld flavors for a satisfying and hearty addition to any picnic, barbecue, or family meal.
Ingredients
Scale
Potatoes
- 4 pounds russet or Yukon gold potatoes, peeled and cubed
Dressing
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup chopped fresh chives
Add-ins
- 1 1/2 cups shredded cheddar cheese
- 12 slices of bacon, cooked until crisp and crumbled
- 3 large hard-boiled eggs, chopped
- 1/2 cup diced dill pickles
- 1/2 cup sliced green onions
Instructions
- Cook Potatoes: Begin by placing the peeled and cubed potatoes in a large pot. Cover them with cold water and season the water with salt. Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
- Prepare Dressing: While the potatoes are cooking, prepare the dressing by combining mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper in a large mixing bowl. Mix well until smooth and fully combined.
- Combine Potatoes and Dressing: Once the potatoes are cooked, drain them well and allow them to cool slightly. Add the warm potatoes to the dressing mixture and gently stir to coat all the potatoes evenly without breaking them apart.
- Add Mix-ins: Fold in shredded cheddar cheese, crumbled bacon, chopped hard-boiled eggs, diced dill pickles, and sliced green onions gently into the potato mixture until all ingredients are well distributed.
- Chill Salad: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld together and the salad to chill for optimal taste and texture.
- Final Seasoning: Before serving, give the salad a good stir and taste for seasoning. Adjust salt, pepper, or mustard according to your preference.
- Garnish and Serve: Sprinkle additional sliced green onions and chopped fresh chives over the top as a garnish. Serve chilled for best flavor.
Notes
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier result.
- Make sure not to overcook the potatoes to prevent them from becoming mushy in the salad.
- For extra flavor, cook bacon until very crisp and crumble finely.
- This salad tastes even better after resting overnight in the refrigerator.
- Can be made a day ahead, covered and chilled.
- Add a pinch of smoked paprika for a smoky twist if desired.
