Description
This Ultimate Loaded Potato Salad is a creamy, savory dish packed with crispy bacon, sharp cheddar, hard-boiled eggs, and fresh spring onions, all combined with a tangy, flavorful dressing. Perfect as a hearty side for barbecues, picnics, or family dinners, this salad brings a satisfying texture and rich taste that elevates the humble potato salad to a whole new level.
Ingredients
Scale
Potatoes
- 1.5 kg (3 lb 5 oz) baby potatoes
Protein and Cheese
- 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
Fresh Ingredients
- 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
- Cook the Potatoes: Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
- Prepare the Bacon: While the potatoes cook, fry the streaky bacon slices in a skillet over medium heat until crispy. Transfer to paper towels to drain excess fat and crumble into small pieces once cooled.
- Boil the Eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let sit covered for 10 minutes. Peel the eggs and chop or grate them roughly.
- Make the Dressing: In a large mixing bowl, combine the whole-egg mayonnaise, sour cream, dijon mustard, apple cider vinegar, garlic powder, sea salt, and cracked black pepper. Stir well to combine the dressing ingredients thoroughly.
- Combine Salad Ingredients: Cut the cooked baby potatoes in halves or quarters depending on size and add them to the dressing. Add the crumbled bacon, chopped eggs, grated cheddar cheese, and finely sliced spring onions. Gently fold until all ingredients are evenly coated with the dressing.
- Chill and Garnish: Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with additional sliced spring onions for freshness and a pop of color.
Notes
- You can substitute baby potatoes with regular potatoes cut into bite-sized pieces.
- For a lighter version, use low-fat mayonnaise and sour cream.
- Add chopped fresh herbs like parsley or chives to enhance the flavor.
- This salad tastes best when allowed to chill for at least an hour before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
