Description
This Ultimate Loaded Potato Salad is the perfect side dish for your gatherings or barbecues! Packed with tender baby potatoes, crispy bacon, hard-boiled eggs, sharp cheddar cheese, and fresh spring onions, it’s tossed in a creamy, tangy dressing that’s bursting with flavor. It’s easy to prepare, can be made ahead of time, and is sure to impress any crowd.
Ingredients
Units
Scale
Salad
- 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
- 1 cup (125 g) freshly grated sharp cheddar or similar cheese
- 4 spring onions (scallions), finely sliced, plus extra to garnish
Dressing
- 3/4 cup (185 g) whole-egg mayonnaise
- 1/4 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
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 18–20 minutes, or until fork-tender. Drain them and allow them to cool slightly. Once cool, use a butter knife to peel off the skin if desired, or leave the skin on. Cut the potatoes in half. Alternatively, you can cook them in the microwave. Place half the potatoes in a microwave-safe container with a lid, add ¼ cup (60 ml) of water, and microwave for 12–14 minutes until tender. Repeat with the remaining potatoes. - Make the dressing
In a medium bowl, whisk together the whole-egg mayonnaise, sour cream, dijon mustard, apple cider vinegar, garlic powder, sea salt, and cracked black pepper until smooth and well combined. - Assemble the salad
In a large mixing bowl, combine the cooked potatoes, crumbled bacon, hard-boiled eggs, grated cheddar cheese, and sliced spring onions. Pour the dressing over the ingredients and gently toss to coat everything in the creamy dressing. - Serve
Transfer the salad to a serving dish. Garnish it with extra sliced spring onions if desired, and serve immediately for best flavor and texture.
Notes
- Crispy bacon tip: For super crispy bacon, bake it in the oven. Lay bacon slices on a lined baking tray and bake at 220°C (425°F) for 15–20 minutes, flipping halfway through. This method is mess-free and ensures even crispiness.
- Make ahead tips:
- Cook the potatoes a day in advance and store them in the fridge. Add the dressing just before serving to maintain the best texture.
- The dressing can also be prepared up to 3 days in advance and stored in the refrigerator. Whisk it before using.
- Cook and store bacon a day ahead in an airtight container in the fridge to save time.
- Leftovers: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 110mg
