Ultimate Loaded Potato Salad

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Loaded with crispy bacon, boiled egg, sharp cheddar and spring onion (scallion), this potato salad is the ultimate crowd-pleaser for any occasion!

I’m someone who usually sticks to the classics – predictable, reliable and always delicious. But every now and then it’s fun to shake things up, and this Ultimate Loaded Potato Salad does exactly that. It takes the humble, familiar potato salad and transforms it into something extraordinary. We’re talking crispy bacon, sharp cheddar, hard-boiled eggs, spring onions (scallions) and a creamy, tangy dressing that ties it all together in the most indulgent way.

This salad is packed with bold, satisfying flavours, making it the perfect side for summer barbecues, festive feasts or even a simple weeknight dinner. What do I love most? I love that it’s incredibly versatile. You can serve it warm, at room temperature or chilled – however you prefer. Plus, it’s a total crowd-pleaser, guaranteed to be the first dish to disappear from the table.

And here’s the kicker: it’s make-ahead friendly! That means less stress and more time to enjoy the moment. Whether you’re hosting a big gathering or just looking to elevate your next family dinner, this salad has you covered. Get ready for everyone to ask for the recipe!

What’s the secret to the perfect potato salad?

Use baby potatoes and cook them with the skin on. Using this method, the potatoes retain much less moisture and the end result is a fluffier, less mushy potato. My recipe includes how to cook the potatoes on both the stovetop or in the microwave (I’ve used the microwave method in the video). Once the potatoes are cooked, it is very easy to peel the skin (it slips straight off), or you can opt to leave the skin on.

What’s the best way to cook the bacon for this salad?

For super crispy bacon, bake it in the oven! Lay the slices on a baking tray lined with baking (parchment) paper and bake at 220°C (425°F) (200°C/400°F fan-forced) for 15–20 minutes, or until the bacon is crispy, flipping halfway through. No mess, no fuss!

What can I serve this potato salad with?

The question is really, what can’t you serve with potato salad!? It works with just about anything. Grilled salmon, crumbed lamb, roasted chicken, chicken schnitzel, glazed ham, fresh prawns (shrimp), cevapi or a side to a barbecue spread.

Watch how to make Ultimate Loaded Potato Salad

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Ultimate Loaded Potato Salad

Author: Nicole

5 from 8 votes

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This Ultimate Loaded Potato Salad recipe combines tender potatoes with crispy bacon, hard-boiled eggs, sharp cheddar and a creamy dressing for the most incredible side dish. Ideal for family meals, barbecues or entertaining.

Prep 20 minutes mins

Cook 15 minutes mins

Total 35 minutes mins

Servings: 6 –8 servings

Ingredients

1x2x3x

SALAD

• ▢ 1.5 kg 3¼ lb baby potatoes
• ▢ 6 slices streaky bacon cooked until crispy, then crumbled (see note 1 for cooking instructions)
• ▢ 4 hard-boiled eggs peeled and roughly chopped or grated using the large holes of a box grater
• ▢ 1 cup 125 g freshly grated sharp cheddar or similar cheese
• ▢ 4 spring onions scallions, finely sliced, plus extra to garnish

DRESSING

• ▢ ¾ cup 185 g whole-egg mayonnaise
• ▢ ¼ cup 60 g sour cream
• ▢ 1 tbsp dijon mustard
• ▢ 1 tbsp apple cider vinegar or white wine vinegar
• ▢ 1 tsp garlic powder
• ▢ Sea salt flakes to taste
• ▢ Freshly cracked black pepper to taste

Equipment

• ▢
  Large Wooden Spoon
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Cook the potatoes – Bring a large pot of salted water to the boil. Add the potatoes and cook for 18–20 minutes, or until fork-tender. Drain and allow to cool slightly.
• Once cool, use a butter knife to peel the skin from the potatoes (the skin can also be left on if desired). Cut the potatoes in half.
• Alternatively, you can cook the potatoes in the microwave (this is the method I used in the video). Place half the potatoes in a large microwave-safe container with a lid. Add ¼ cup (60 ml) of water. There is no need to prick the potatoes with a fork. With one side of the lid ajar, microwave the potatoes for 12–14 minutes, or until the potatoes are soft enough to pierce with a fork. Repeat this process with the remaining potatoes.
• Make the dressing – In a medium bowl, whisk together all the dressing ingredients until smooth.
• Assemble the salad – In a large mixing bowl, combine the cooked potatoes, bacon, eggs, cheddar and spring onion. Pour the dressing over the top and toss gently to coat.
• Serve – Transfer to a serving dish and garnish with extra spring onion, if using. Serve immediately.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – For super crispy bacon, bake it in the oven! Lay the slices on a baking tray lined with baking (parchment) paper and bake at 220°C (425°F) (200°C/400°F fan-forced) for 15–20 minutes, or until the bacon is crispy, flipping halfway through. No mess, no fuss!

Make Ahead

Potatoes – Cook the potatoes a day ahead and store them refrigerated in an airtight container. Add the dressing just before serving for the best texture (otherwise too much dressing soaks into the potatoes).

Dressing – Prepare the dressing up to 3 days in advance and store it refrigerated in an airtight container. Give it a quick whisk before using.

Bacon – Cook the bacon a day ahead and store it refrigerated in an airtight container.

Leftovers

Store freshly made leftover potato salad in the fridge for up to 3 days.

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Course Salad, Sides

Cuisine American-inspired