Fully Loaded Potato Salad

Fully Loaded Potato Salad - FamilyFreshMeals.com - Best potato salad recipe!

Most of the time, potato salad is just a bit player. It sits there on the side, while the hamburgers and hot dogs (and veggie burgers, for the vegetarian guests) take center stage. And there’s nothing wrong with that…every good main dish needs a good side.

But do you ever wonder if the potato salad gets a little jealous sometimes? Maybe it’s thinking, “I could be a star too, if they just gave me a chance!”

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Well, this is its chance. This recipe takes my basic Best Potato Salad and gives it everything it needs to be a main dish all on its own. First you pump up the dressing with some sour cream and cheddar cheese, and then you top the whole salad with crisp bacon and sliced green onions. With that extra protein and the added kick of flavor, your potato salad is ready to take a starring role.

Fully Loaded Potato Salad. It’s not just a salad, it’s a star turn in a bowl.


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TOOLS USED FOR THIS FULLY LOADED POTATO SALAD RECIPE

Knife Set: Every kitchen needs a set of great kitchen knives.
Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Mixing Bowls: These bowls are pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.


How to make Fully Loaded Potato Salad

INGREDIENTS YOU WILL NEED:
medium white potatoes or Yukon golds
bacon, chopped and fried crispy
cheddar cheese, diced
green onions, chopped fine
white vinegar
celery stalks, diced
onions finely diced
hardboiled eggs, peeled
mayonnaise
sour cream
yellow mustard
celery seed
kosher salt
ground black pepper
paprika and something green for garnish

  1. Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool completely.
    Fully Loaded Potato Salad - How to boil potatoes for potato salad
  2. Cut potatoes into cubes.
    Fully Loaded Potato Salad - Cut potatoes in half
  3. In a bowl, combine potatoes, cheddar, eggs, celery, green onion, reserving 1 tbsp of the green portion of the onion. In a bowl, mix mayonnaise, sour cream, vinegar, mustard, salt and pepper in a large bowl.
    Fully Loaded Potato Salad - mix in cheese hard boiled eggs, celery and onions
  4. Add the dressing to the potatoes and fold gently, mixing thoroughly. Refrigerate covered for a minimum of 4 hours to allow flavors to combine. When serving, sprinkle crispy bacon and green onion to garnish.
    Fully Loaded Potato Salad - Creamy potato salad recipe - Family Fresh Meals

 

4.60 from 10 votes

Fully Loaded Potato Salad

Author Corey Valley
This Fully Loaded Potato Salad side dish is the dish that will steal the show! This recipe is packed with so much flavor it will out shine any potato salad!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
 

  • 6 medium white potatoes or Yukon golds about 2.5 lbs pounds, quartered
  • 1/3 lb of bacon chopped and fried crispy
  • 4 oz cheddar cheese diced
  • 2 green onions chopped fine
  • 2 tablespoons white vinegar
  • 2 large celery stalks diced
  • 1/2 cup onions finely diced
  • 5 hardboiled eggs peeled
  • 1 cups mayonnaise
  • ½ cup sour cream
  • 1 tablespoon yellow mustard
  • 1 teaspoons celery seed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • paprika and something green for garnish

Instructions

  • Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool completely.
  • Cut potatoes into cubes.
  • In a bowl, combine potatoes, cheddar, eggs, celery, green onion, reserving 1 tbsp of the green portion of the onion. In a bowl, mix mayonnaise, sour cream, vinegar, mustard, salt and pepper in a large bowl.
  • Add the dressing to the potatoes and fold gently, mixing thoroughly. Refrigerate covered for a minimum of 4 hours to allow flavors to combine. When serving, sprinkle crispy bacon and green onion to garnish.

Nutrition

Calories: 375kcal | Carbohydrates: 23g | Protein: 15g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 770mg | Potassium: 809mg | Fiber: 4g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 19.6mg | Calcium: 197mg | Iron: 6mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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8 Comments

  1. I read the recipe. Six potatoes. I look at the photo, 49 potatoes. Come on!

    1. In the directions, it states that you can use 6 medium white potatoes OR Yukon golds, about 2.5 lbs pound. In the picture is the 2.5 lbs of yukon golds. So yes, there will be more than six if you use those kinds. I hope that helps.

  2. Rosie Amoroso says:

    5 stars
    Thank you so much. This is just what I’ve been looking for! I modified with 1 c sour cream, 1/2 c mayo, switched apple cider vinegar instead of white, and used chives instead of green onion. It was amazing!

    1. So happy you loved it Rosie!

  3. 5 stars
    I should have posted sooner! Started using this recipe 3 years ago and it’s the only potato salad my family and friends request! Yummy!

    1. 5 stars
      That comment should be 5 stars! Please change my previous comment!

      1. Done and done. Thanks Linda!

    2. Yay! So happy you love this recipe as much as I do!