If you’re searching for a dish that brings both comfort and a burst of flavors, you are going to absolutely love this Loaded Potato Salad with Bacon, Cheddar, and Hard-Boiled Eggs Recipe. It’s not just any potato salad – it’s a hearty, colorful medley of tender potatoes smothered in a creamy dressing, sprinkled generously with crispy bacon, sharp cheddar cheese, and rich hard-boiled eggs. Every bite is an exciting harmony of textures and tastes that feels like a warm hug at any gathering or family meal. This recipe is sure to become your go-to for potlucks, barbecues, or simply when you crave something truly satisfying and delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Here’s where the magic begins with simple yet incredibly important ingredients. Each one plays a vital role, whether it’s creating that perfect creamy base, introducing crunch and tang, or adding depth of flavor that keeps you coming back for more.
- 4 pounds russet or Yukon gold potatoes: These starchy potatoes hold up well and absorb flavors beautifully, giving a creamy yet firm texture.
- 1 1/2 cups mayonnaise: The creamy backbone of the salad that ties everything together with richness.
- 2 tablespoons yellow mustard: Adds a gentle tang that brightens the dish and balances the creaminess.
- 1/4 cup chopped fresh chives: Brings a mild oniony freshness and lovely green color.
- 1 tablespoon apple cider vinegar: Offers a subtle acidity that cuts through the richness perfectly.
- Salt and pepper to taste: Essential seasoning to enhance all the wonderful flavors.
- 1 1/2 cups shredded cheddar cheese: Sharp and melty, providing that signature loaded potato salad flavor.
- 12 slices of bacon, cooked until crisp and crumbled: Adds irresistible smoky crunch that everyone will rave about.
- 3 large hard-boiled eggs, chopped: Rich, creamy pieces that bring an extra layer of protein and satisfying texture.
- 1/2 cup diced dill pickles: Introduces a vinegary snap to cut through the richness and keep things refreshing.
- 1/2 cup sliced green onions: Bright, peppery bite that complements the bacon and eggs beautifully.
How to Make Loaded Potato Salad with Bacon, Cheddar, and Hard-Boiled Eggs Recipe
Step 1: Cook the Potatoes Perfectly
Start by gently peeling and cubing your potatoes into bite-sized chunks. Place them in a large pot filled with cold, salted water — this helps season the potatoes as they cook. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are just fork-tender, about 15 to 20 minutes. Be careful not to overcook, as you want them to hold their shape in the salad.
Step 2: Whip Up the Creamy Dressing
While those potatoes are cooking, mix together the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper in a big mixing bowl. This simple dressing is where the tang and creaminess begin to develop, setting the stage for the salad’s bold flavors.
Step 3: Combine Potatoes with Dressing
Once the potatoes are drained and have cooled slightly (warm potatoes help the dressing absorb better), gently fold them into the dressing. Take your time to coat each piece without mashing, ensuring every bite is flavorful and smooth.
Step 4: Fold in the Cheddar, Bacon, Eggs, and Pickles
Now for the fun part — add the shredded cheddar cheese, crumbled bacon, chopped hard-boiled eggs, diced dill pickles, and sliced green onions. Fold these ingredients gently into the potatoes, distributing them evenly so each forkful bursts with a little bit of everything delicious.
Step 5: Chill for Flavor Fusion
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This resting time allows all the flavors to blend and intensify, transforming your salad into something truly crave-worthy.
Step 6: Final Seasoning and Garnish
Before serving, give the salad one last gentle stir and taste for seasoning. You might want to add a pinch more salt, pepper, or even a splash more mustard, depending on your preference. Sprinkle extra green onions and chives on top just before serving to add freshness and visual appeal.
How to Serve Loaded Potato Salad with Bacon, Cheddar, and Hard-Boiled Eggs Recipe
Garnishes
A sprinkle of extra crisp bacon bits and finely chopped fresh chives not only adds a colorful pop but also heightens both crunch and freshness. If you want to elevate it, a dusting of smoked paprika could add warmth and complexity that complements the bacon beautifully.
Side Dishes
This loaded potato salad pairs wonderfully with grilled meats such as barbecue ribs, chicken, or burgers. It also shines alongside a fresh summer salad or grilled vegetables, offering a creamy, tangy contrast to smoky and charred flavors.
Creative Ways to Present
Serve it in a rustic wooden bowl or a large, transparent glass bowl to showcase the vibrant layers of potatoes, cheese, bacon, and eggs. For parties, individual mason jars make charming, portable servings, perfect for picnics or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
This potato salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for preparing a day in advance for busy hosts.
Freezing
Because of the mayonnaise and potato texture, freezing this loaded potato salad is not recommended as it may turn watery and lose its delicate creaminess upon thawing.
Reheating
This salad is best served chilled or at room temperature, so reheating is generally not necessary. If you prefer it slightly warm, let it come to room temperature before serving but avoid microwaving to preserve the creamy texture.
FAQs
Can I use red potatoes instead of russet or Yukon gold?
Absolutely! Red potatoes hold their shape well, though they’re slightly waxier, which gives the salad a different but just as delicious texture.
How do I hard-boil eggs perfectly for this salad?
Place eggs in cold water, bring to a boil, then cover and remove from heat for 12 minutes. Cool immediately in ice water for easy peeling and perfect texture.
Is there a way to make this salad lighter?
You can swap mayonnaise for Greek yogurt or a half-and-half blend to lighten the dressing without sacrificing creaminess or flavor.
Can I prepare this salad vegan or vegetarian?
To go vegetarian, simply omit the bacon. For vegan, replace mayonnaise with vegan mayo, skip the eggs and cheese, and consider adding smoked paprika or sautéed mushrooms for umami.
What should I do if my potato salad is too dry?
Gently fold in a bit more mayonnaise or a splash of apple cider vinegar to loosen the salad and balance the flavors perfectly.
Final Thoughts
There’s something truly special about this Loaded Potato Salad with Bacon, Cheddar, and Hard-Boiled Eggs Recipe—it takes a classic favorite and cranks the flavor and heartiness way up. Whether it’s a holiday side, picnic staple, or comfort food craving, this salad is a guaranteed crowd-pleaser. I can’t wait for you to try it and see how it becomes one of your most-requested recipes. Trust me, once you make it, you’ll never want to go back to plain potato salad again!
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Loaded Potato Salad with Bacon, Cheddar, and Hard-Boiled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8-10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
Loaded Potato Salad is a hearty and flavorful side dish featuring tender boiled potatoes mixed with a creamy dressing, sharp cheddar cheese, crispy bacon, hard-boiled eggs, dill pickles, and fresh green onions. This classic comfort food is perfect for picnics, barbecues, or potlucks, offering a satisfying blend of textures and zesty flavors.
Ingredients
Potatoes
- 4 pounds russet or Yukon gold potatoes, peeled and cubed
Dressing
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup chopped fresh chives
Mix-ins
- 1 1/2 cups shredded cheddar cheese
- 12 slices of bacon, cooked until crisp and crumbled
- 3 large hard-boiled eggs, chopped
- 1/2 cup diced dill pickles
- 1/2 cup sliced green onions
Instructions
- Cook the potatoes: Place the peeled and cubed potatoes in a large pot. Cover them with cold water and add salt to season. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.
- Prepare the dressing: While the potatoes are cooking, combine the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper in a large mixing bowl. Whisk until the mixture is smooth and well-combined.
- Combine potatoes and dressing: Drain the cooked potatoes and let them cool slightly. Add the warm potatoes to the dressing mixture and gently stir to coat all the potatoes evenly.
- Add mix-ins: Fold in the shredded cheddar cheese, crumbled bacon, chopped hard-boiled eggs, diced dill pickles, and sliced green onions gently until all ingredients are evenly distributed throughout the salad.
- Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Adjust seasoning and serve: Before serving, stir the salad well and taste for seasoning. Add additional salt, pepper, or mustard as desired for extra flavor.
- Garnish: Sprinkle extra sliced green onions and chopped fresh chives on top as a garnish to add freshness and color before serving.
Notes
- Use russet potatoes for a fluffier texture or Yukon gold for a creamier, buttery flavor.
- Make sure to cool potatoes slightly before mixing with dressing to prevent it from becoming too runny.
- To save time, hard-boil the eggs and cook the bacon ahead of time.
- This salad tastes even better after resting overnight in the refrigerator.
- For a lighter option, use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise.
- Bacon can be substituted with turkey bacon or omitted for a vegetarian version (omit bacon and hard-boiled eggs for strict vegetarian).
