Loaded Potato Salad

This is hands down the best-loaded potato salad ever. It is packed with creamy potatoes, crispy bacon, hard-boiled eggs, and fresh veggies making it a versatile and satisfying dish that’s sure to be a hit. The Dijon mustard adds just the right amount of zing, making this dish hearty and flavorful. Whether for a summer BBQ or a cozy family dinner, this recipe is bound to become a favorite.

Ingredients needed to make this loaded potato salad

Potatoes- Waxy potatoes like Yukon Gold or russet potatoes are ideal as they hold their shape well after boiling. They also absorb the dressing well.

Eggs-Eggs add richness and a soft texture that complements the potatoes and with a slightly buttery taste, the eggs balance the salad’s flavors.

Bacon- Use smoked bacon for a deeper flavor. Crispy, salty, and smoky, bacon adds a savory crunch.

Red Onion- Red onion provides a sharp, zesty contrast to the richness of the potatoes and bacon. It also adds a sweet and crunch flavor.

Red Pepper- Red pepper provides sweetness and vibrant color; finely chopped for a fresh crunch.

Spring onions- Spring onions add a mild oniony flavor and a fresh, green color.

Mayonnaise- Mayonnaise forms the base of the dressing, providing creaminess and richness, binding all the ingredients together. It’s rich and tangy, balancing the other flavors in the salad.

Dijon Mustard– Dijon mustard brings a tangy kick to the dressing, balancing out the richness of the mayo and adding depth of flavor.

Parsley- Parsley is the finishing touch that adds a pop of color and herbal flavor.

Salt and Pepper: Seasoning is essential to enhance the flavors of the ingredients, and taste as you go.

How to make this loaded potato salad recipe

Cook the Potatoes and Eggs: Wash and peel the potatoes and the eggs, then cut them (potatoes) into bite-sized pieces. Place the potatoes and eggs in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender about 12-15 minutes. Drain the potatoes and eggs and run them under cold water to cool.

Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on paper towels to drain excess grease. Once cooled, cut the bacon into small pieces

Prepare the Vegetables: Finely chop the red onion and red pepper. Slice the spring onions thinly and set aside.

Prepare the Dressing: For the dressing, combine the mayonnaise with the Dijon mustard, dried parsley, and black pepper in a bowl- season with salt to taste. Whisk well.

Mix the Salad: In a large bowl, combine the cooled potatoes, chopped eggs, crumbled bacon, red onion, red pepper, and spring onions. Add the mayonnaise and black pepper, and gently fold the ingredients together until well-coated. Taste and season with additional salt if needed.

Chill and Serve: Cover the potato salad with plastic wrap and refrigerate for at least an hour to let the flavors meld. Serve chilled and enjoy!

Tips for making this loaded potato salad

• Ensure the potatoes are cut evenly so they cook at the same rate, preventing some from becoming too soft while others remain firm.

• Use fresh ingredients, particularly the spring onions and red pepper, to add a vibrant crunch to the salad.
• Potato salad often tastes better the next day after the flavors have had time to meld. Prepare it a day in advance for the best results. If making ahead, reserve a bit of the dressing to mix in just before serving, as the potatoes may absorb some of the moisture overnight.

Frequently Asked Questions

Can I substitute the mayonnaise?
Yes, you can use Greek yogurt or a mix of Greek yogurt and sour cream for a lighter version.

How long does this potato salad last in the fridge?
It can be stored in an airtight container in the refrigerator for up to 3 days.