Description
This Ultimate Loaded Potato Salad is a creamy, flavorful dish perfect for gatherings and potlucks. Combining tender baby potatoes with crispy bacon, sharp cheddar, hard-boiled eggs, and a tangy, garlicky mayo-based dressing, it’s loaded with delicious textures and classic flavors that everyone will love.
Ingredients
Scale
Potatoes and Meats
- 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
- Prepare the potatoes: Wash the baby potatoes thoroughly and boil them in salted water until tender but still firm, about 15-20 minutes. Carefully drain and allow to cool slightly before halving or quartering depending on size.
- Cook the bacon: Fry the streaky bacon slices in a pan over medium heat until crispy. Once cooled, crumble the bacon into small pieces and set aside.
- Make the dressing: In a bowl, combine the whole-egg mayonnaise, sour cream, dijon mustard, apple cider vinegar, garlic powder, sea salt flakes, and cracked black pepper. Whisk together until smooth and well blended.
- Assemble the salad: In a large salad bowl, add the halved baby potatoes, crumbled crispy bacon, chopped or grated hard-boiled eggs, freshly grated sharp cheddar, and finely sliced spring onions. Pour the dressing over the ingredients and gently fold together to evenly coat all components without breaking up the potatoes.
- Chill and serve: Cover the salad with cling film and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with extra sliced spring onions for a fresh, colorful finish.
Notes
- For best flavor, use freshly cooked bacon and warm potatoes to absorb the dressing better.
- This salad can be made a few hours ahead and kept chilled in the refrigerator.
- Feel free to substitute the sharp cheddar with your favorite cheese or omit for a lighter version.
- Adjust salt and pepper to taste after mixing the salad, as bacon and cheese add natural saltiness.
- The salad is perfect for barbecues, picnics, or as a hearty side dish for family meals.
