Ultimate Loaded Potato Salad
Servings: 6
Calories: 571kcal
This Ultimate Loaded Potato Salad recipe combines tender potatoes with crispy bacon, hard-boiled eggs, sharp cheddar and a creamy dressing for the most incredible side dish. Ideal for family meals, barbecues or entertaining.
Ingredients
SALAD
- 1.5 kg baby (new) potatoes
- 6 slices streaky bacon, cooked until crispy, then crumbled (see note 1 for cooking instructions)
- 4 hard-boiled eggs, peeled and roughly chopped or grated using the large holes of a box grater
- 125 g freshly grated sharp cheddar or similar cheese
- 4 spring onions (scallions), finely sliced, plus extra to garnish
DRESSING
- 185 g whole-egg mayonnaise
- 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
- Freshly cracked black pepper, to taste
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 cool, use a butter knife to peel the skin from the potatoes (the skin can also be left on if desired). Cut the potatoes in half.
- Alternatively, you can cook the potatoes in the microwave (this is the method I used in the video). Place half the potatoes in a large microwave-safe container with a lid. Add 60 ml (¼ cup) of water. There is 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 the potatoes are soft enough to pierce with a fork. Repeat this process with the remaining potatoes.
- Make the dressing – In a medium bowl, whisk together all the dressing ingredients until smooth.
- Assemble the salad – In a large mixing bowl, combine the cooked potatoes, bacon, eggs, cheddar and spring onion. Pour the dressing over the top and toss gently to coat.
- Serve – Transfer to a serving dish and garnish with extra spring onion, if using. Serve immediately.
Notes
Note 1 – For super crispy bacon, bake it in the oven! Lay the slices on a baking tray lined with baking (parchment) paper and bake at 220°C (425°F) (200°C/400°F fan-forced) for 15–20 minutes, or until the bacon is crispy, flipping halfway through. No mess, no fuss!
Make Ahead
Potatoes – Cook the potatoes a day ahead and store them refrigerated in an airtight container. Add the dressing just before serving for the best texture (otherwise too much dressing soaks into the potatoes). Dressing – Prepare the dressing up to 3 days in advance and store it refrigerated in an airtight container. Give it a quick whisk before using. Bacon – Cook the bacon a day ahead and store it refrigerated in an airtight container.Leftovers
Store freshly made leftover potato salad in the fridge for up to 3 days.Nutrition Facts
Ultimate Loaded Potato Salad
Amount per Serving
Calories
571
% Daily Value*
Fat
36
g
55
%
Saturated Fat
10
g
63
%
Trans Fat
0.1
g
Polyunsaturated Fat
15
g
Monounsaturated Fat
9
g
Cholesterol
165
mg
55
%
Sodium
452
mg
20
%
Potassium
1165
mg
33
%
Carbohydrates
46
g
15
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
552
IU
11
%
Vitamin C
51
mg
62
%
Calcium
215
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
