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A spoonful of creamy loaded potato salad being held above a bowl full.
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Easy, Creamy... Loaded Potato Salad

You'll be making this loaded potato salad on repeat all summer long. It's creamy, full of flavor, and sure to be a crowd-pleaser.
Prep Time23 minutes
Cook Time20 minutes

Ingredients

  • For the Salad:
  • 6 medium russet potatoes diced and boiled
  • 6 hard-boiled eggs chopped
  • 1 red onion chopped finely
  • 10-12 strips bacon chopped or crumbled
  • 2 tbsp fresh chives chopped and used a garnish
  • shredded cheddar cheese (optional garnish)
  • For the Dressing:
  • 1 cup mayonnaise
  • 1 cup sour cream or Greek yogurt
  • 1 tsp fresh minced garlic or 1/2 tsp garlic powder
  • 3 tbsp dijon mustard or regular mustard
  • 2 tbsp apple cider vinegar white vinegar will work too
  • 1 tsp paprika
  • 2 tsp sea salt
  • 1 tsp pepper

Instructions

  • Cook the potatoes, eggs and bacon.
    Potatoes: Peel and chop the potatoes into bite-size pieces. A pinch of salt in the water will give a boost of flavor and help them firm up.
    Eggs: Boil for 10-12 minutes.
    Bacon: Cook at 400°F for 20 minutes (time and temperature may vary by oven.)
  • Chop the vegetables. While everything is cooking, dice the red onion and mince the garlic. Set them aside in a bowl together. Chop the chives and keep them in a separate bowl.
  • Strain the potatoes. When the potatoes are soft enough to pierce with a fork, strain them and allow them to cool to room temperature.
  • Cool the eggs. Carefully pour the water out from the pot of boiled eggs and allow the eggs to cool until they are safe to handle.
  • Make the dressing. Combine the dressing ingredients together and mix well.
  • Prepare the eggs. When they are cool enough to handle, peel and chop the boiled eggs. Add them to a large bowl along with the cooled potatoes.
  • Chop the bacon. Once the bacon is cool enough to handle, chop or crumble it, then add it to the potatoes.
  • Dress the salad. Pour the dressing into the potato salad and mix well.
  • Garnish and enjoy. Serve in a bowl or on a plate next to a meal. Sprinkle the chives on top. Add shredded cheese if using.
  • Store. Store your loaded potato salad in an airtight container in the fridge for up to a week.

Notes

Try this great sea salt: Redmond Real Salt