Description
This Loaded Potato Salad is the ultimate side dish for your next BBQ or potluck. It’s creamy, savory, and bursting with flavor thanks to crispy bacon, hard-boiled eggs, tangy sour cream, red onion, and fresh herbs. A perfect make-ahead option that will quickly become a family favorite. Ideal for quick lunch ideas, summer food ideas, or easy dinner sides.
Ingredients
2 pounds baby red or Yukon Gold potatoes
4 large hard-boiled eggs
6 slices bacon, cooked and chopped
1/2 cup red onion, finely diced
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Scrub and cut potatoes into bite-sized pieces. Place in a pot, cover with water, and bring to a boil. Add salt and simmer for 10–12 minutes until fork-tender. Drain and let cool slightly.
2. While potatoes cook, boil the eggs if needed and cook bacon until crisp. Chop bacon, peel and chop eggs, dice red onion.
3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, pepper, chives, and parsley.
4. Add potatoes, eggs, bacon, and red onion to the bowl. Gently fold until evenly coated.
5. Chill for at least 1 hour before serving. Garnish with more chives and bacon if desired.
Notes
Chill the salad for at least 1 hour to develop full flavor.
Use full-fat mayo and sour cream for best texture and taste.
Add more herbs or a squeeze of lemon juice to brighten the dish if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
Keywords: loaded potato salad, BBQ side dish, creamy potato salad