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Loaded Potato Salad

Loaded Potato Salad

Loaded Potato Salad is the ultimate comfort food side dish, packed with all your favorite toppings and bursting with flavor. This recipe is incredibly useful for potlucks, BBQs, or just a hearty weeknight meal, bringing together classic potato salad elements with irresistible additions.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes scrubbed clean
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh chives chopped, plus more for garnish
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 6 slices bacon cooked until crisp and crumbled
  • 1/2 cup cheddar cheese shredded
  • 2 hard-boiled eggs chopped
  • 1/4 cup red onion finely chopped
  • 1 dash (optional) hot sauce favorite

Equipment

  • Large pot
  • Colander
  • Medium Bowl
  • Large mixing bowl

Method
 

  1. Place the scrubbed Yukon Gold potatoes in a large pot. Cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 20-30 minutes, or until they are fork-tender.
    2 pounds Yukon Gold potatoes, 1 teaspoon salt
  2. Once tender, carefully drain the hot water from the pot. Let the potatoes sit in the colander for a few minutes to steam dry and cool slightly. While still warm (but not hot), peel the potatoes if you prefer (or leave the skins on for added texture and nutrients). Cut the potatoes into bite-sized cubes, about 1-inch pieces. Place the cubed potatoes into a large mixing bowl.
    2 pounds Yukon Gold potatoes
  3. In a separate medium bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until thoroughly combined and smooth. Stir in the chopped fresh chives and parsley. Season the dressing with salt and black pepper to your taste. If you like a little heat, add a dash of your favorite hot sauce.
    1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, 2 tablespoons fresh chives, 1 tablespoon fresh parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 dash (optional) hot sauce
  4. Pour the prepared dressing over the warm potato cubes in the large mixing bowl. Gently toss the potatoes until they are evenly coated with the dressing. Be careful not to over-mix, as this can cause the potatoes to break down too much. The warmth of the potatoes will help them absorb the dressing beautifully.
    2 pounds Yukon Gold potatoes
  5. Now for the fun part! Sprinkle the crumbled crispy bacon, shredded cheddar cheese, chopped hard-boiled eggs, and finely chopped red onion over the dressed potatoes.
    6 slices bacon, 1/2 cup cheddar cheese, 2 hard-boiled eggs, 1/4 cup red onion
  6. Gently fold the toppings into the potato salad until just combined. You want to distribute them evenly without mashing the potatoes. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld and the salad to chill thoroughly. This resting period is crucial for the best taste.
  7. Before serving, give the Loaded Potato Salad a final gentle stir. Garnish with additional fresh chives or parsley, if desired. Serve cold and enjoy this incredibly flavorful and satisfying dish!
    2 tablespoons fresh chives, 1 tablespoon fresh parsley

Notes

Refrigerate for 3-4 days. Freezing is not recommended due to texture changes.