Loaded Potato Salad is the best potato salad ever! Chock-full of bacon crumbles, chopped eggs, crisp celery, and green onions, it’s a must for summer potlucks and cookouts.
It’s less than a month to warmer weather, and you know what that means. All the BBQs, potlucks, and cookouts!
If you’re planning a summer party or picnic, this loaded potato salad recipe needs to be on the menu. Bursting with flavor and texture from bacon crumbles, chopped eggs, crisp celery, green onions, and a creamy mayo-mustard dressing, it’s guaranteed to wow the crowd!
Do You Cut the Potatoes Before Boiling Them for Potato Salad?
For potato salad recipes that I leave the skin on, I like to cut the potatoes into bite-sized pieces before boiling. For salads without the skin, I find it easier to boil them whole and then peel and cut into chunks after.
I learned this amazing hack on YouTube years ago, and it does make peeling potatoes a breeze!
How to Easily Peel Potatoes:
- Using a sharp knife, score the skin all the way around the center of the potato while quickly twirling it around with one hand and keeping the knife steady in the other.
- In a large pot, place the potatoes and enough cold water to cover by one inch. Bring to a boil and cook on a gentle boil until fork-tender. Drain well and allow to cool to touch.
- To easily peel the potatoes, gently pull the skin from both sides and voila! They’re ready to be used for your favorite mashed potatoes or salads.
What Kind of Potatoes to Use for Potato Salad:
I prefer my potato salad soft and creamy, kind of like a “chunky” mashed potatoes so I normally use russets which are starchier in texture.
If you want it on the firm side with larger chunks, use waxy potatoes such as Reds, Yukon Golds, and fingerlings which hold their shape well when cooked.
Tips on How to Make Loaded Potato Salad:
- To ensure potatoes are evenly cooked all the way through, start with cold water and make sure the potatoes are fully submerged in the water.
- To boost the flavor of the potatoes, add salt to the boiling water.
- Cook the potatoes just until tender enough to pierce through easily with a fork. Depending on size, this should take 8 to 12 minutes for cubed potatoes and 15 to 20 minutes for whole potatoes.
- The potatoes are more absorbent and soak up flavor better while still hot. You can season them with the salt, pepper, and vinegar but allow them to cool completely before adding the dressing as the residual heat will melt the mayonnaise and make the salad overly greasy.
- To speed up cooling, arrange the potatoes in a single layer on a baking sheet.
- Mix the dressing ingredients before adding to the potatoes to limit stirring and to keep from mashing the potatoes.
It’s hard to resist a bowl of creamy potato salad loaded with all the good stuff but please give it an hour or two in the fridge for the flavors to meld.
Loaded Potato Salad
- 2 pounds russet, red, or Yukon gold potatoes
- pepper to taste
- 2 tablespoons vinegar
- 4 hardboiled eggs, peeled and chopped
- 1/2 pound bacon, cooked crisp and crumbled
- 1 cup celery, finely chopped
- 1/2 cup onion, peeled and finely chopped
- 1/2 cup green onions, , chopped
- 1 1/2 cups mayonnaise
- 1/4 cup milk
- 2 tablespoons dijon mustard
- 1 tablespoon sugar
- Wash potatoes and scrub off any dirt and grime. Using a sharp knife, score the skin all the way around the center of the potato while quickly twirling it around with one hand and keeping the knife steady in the other.
- In a large pot, add potatoes, about one teaspoon salt, and enough water to cover. Over medium heat, bring to a boil and continue to cook on a gentle boil until fork-tender.
- Remove from heat and drain well. Gently pull skins from both sides and discard peels.
- Cut potatoes into 1-inch cubes and arrange in single layer on a baking sheet. While still hot, season with salt and pepper to taste and sprinkle with the vinegar. Refrigerate for about 20 to 30 minutes to cool completely.
- In a bowl, combine mayonnaise, milk, dijon mustard, and sugar. Whisk until blended.
- In a large bowl, add potatoes, eggs, bacon, celery, onions, and green onions. Add mayonnaise dressing and gently stir to combine.
- Cover and refrigerate for about 1 to 2 hours or until completely cold.