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

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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.