Can I use different types of potatoes for this recipe?

Absolutely! While baby potatoes are ideal because of their creamy texture and thin skins, you can use red potatoes, Yukon golds, or even russet potatoes. Just be sure to cut larger potatoes into bite-sized chunks before cooking, and adjust the cooking time accordingly. Russets tend to break down more easily, so handle them gently when mixing.

How can I make this recipe healthier?

There are several ways to lighten up this loaded potato salad. Try using Greek yogurt in place of some or all of the sour cream and mayonnaise. Leave the nutritious potato skins on, use turkey bacon instead of pork bacon, and incorporate more vegetables like celery, bell peppers, or peas. You can also reduce the amount of cheese or use a reduced-fat version.

Can I make this potato salad vegetarian?

Yes! Simply omit the bacon or replace it with a plant-based alternative like smoked tempeh crumbles or coconut bacon. The eggs can be left out or replaced with diced avocado for a similar creamy texture. The salad will have a different flavor profile but will still be delicious.

My potato salad seems dry the next day. How can I fix it?

This is common as the potatoes continue to absorb moisture from the dressing. Simply stir in a little extra mayonnaise, sour cream, or even a splash of milk to bring back the creamy consistency. Start with small amounts and add gradually until you reach your desired texture.

Ultimate Loaded Potato Salad Recipe

Description

This Ultimate Loaded Potato Salad is a crowd-pleaser that combines creamy potatoes, crisp bacon, savory cheddar cheese, and a tangy homemade dressing. Perfect as a side dish for picnics, barbecue gatherings, or any occasion, this potato salad is loaded with flavor and is sure to leave people coming back for seconds!

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 using the large holes of a box grater
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

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Instructions

Cook the Potatoes
Bring a large pot of salted water to the boil. Add the potatoes and cook for 18–20 minutes, or until fork-tender. Drain and allow to cool slightly. Once cooled, use a butter knife to peel the skin from the potatoes (you can also leave the skin on if preferred). Cut the potatoes in half. Alternatively, you can cook the potatoes in the microwave. Place half of the potatoes in a large microwave-safe container with a lid. Add ¼ cup (60 ml) of water (no need to prick the potatoes with a fork). With one side of the lid ajar, microwave the potatoes for 12–14 minutes, or until tender. Repeat this step with the rest of the potatoes.
Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, dijon mustard, vinegar, garlic powder, and season with sea salt flakes and cracked black pepper until the mixture is smooth and well combined.
Assemble the Salad
In a large mixing bowl, combine the cooked potatoes, crumbled bacon, hard-boiled eggs, grated cheddar, and sliced spring onions. Pour the prepared dressing over the top and gently toss everything together until evenly coated.
Serve
Transfer the salad to a serving dish and garnish with extra sliced spring onions, if using. Serve immediately and enjoy this delicious loaded potato salad!

Notes

For incredibly crispy bacon, bake it in the oven! Lay the slices on a lined baking tray and bake at 220°C (425°F) (200°C/400°F fan-forced) for 15–20 minutes, flipping halfway through. This method ensures evenly cooked, crispy bacon with no kitchen mess.

Nutrition

Serving Size: 1 Serving
Calories: 350kcal
Sugar: 3g
Sodium: 650mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 9g
Cholesterol: 115mg