Description
This Loaded Potato Salad recipe is creamy, savory, and packed with smoky bacon, hard-boiled eggs, and fresh herbs. It’s the perfect BBQ side dish or picnic salad, combining comfort food with bold flavor. Ideal for cookouts, potlucks, or any meal where classic flavor matters. Loaded potato salad, creamy potato salad with bacon, summer side dish ideas.
Ingredients
800g baby red potatoes
4 hard-boiled eggs
6 slices crispy bacon
1/2 red onion, diced
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon yellow mustard
Salt, to taste
Black pepper, to taste
Instructions
1. Wash and halve the baby red potatoes. Boil in salted water for 12–15 minutes until fork-tender. Drain and let cool.
2. Boil the eggs for 9–10 minutes. Peel and cut into quarters.
3. Cook bacon until crispy, then crumble into small pieces.
4. Dice red onion finely, and chop the chives and dill.
5. In a large bowl, whisk together mayonnaise, sour cream, mustard, salt, and pepper to create the dressing.
6. Add the cooled potatoes, chopped eggs, bacon, red onion, dill, and chives to the bowl. Gently fold using a spatula.
7. Chill for at least 1 hour before serving. Top with extra bacon and chives when ready to serve.
Notes
For a lighter version, substitute half the mayo with plain Greek yogurt.
Add cheddar cheese or green onions for an extra twist.
Wait to add the bacon until just before serving to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled, Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg