Loaded Potato Salad
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.
Servings: 12 Servings
Calories: 353kcal
Ingredients
- 2 pounds russet, red, or Yukon gold potatoes
- salt
- 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
Instructions
- 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.
Nutrition
Calories: 353kcal | Carbohydrates: 12g | Protein: 7g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 757mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 10.1mg | Calcium: 49mg | Iron: 2.9mg