Loaded Potato Salad

Potato salad has leveled up. Loaded with all of the fixings: bacon, red onion, tangy dill pickles, and more.

Potato salad is pretty forgiving when it comes to add-ins. We went with a colorful mix of pickles, celery, red onion, bacon, and green onions. You could omit any one of these items and pretty easily replace it with something else that better fits your liking. Not into pickles? You’re crazy, but forget ’em. Want to add hard-boiled eggs because they’re delicious? Go for it. Add an extra splash of vinegar for more kick, sure!

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Loaded Potato Salad

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  • Author: Kiley Rath


Servings: 6


  • 2 lbs Yukon Gold Potatoes, peeled & cubed
  • 1/3 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 2 tablespoons Whole Grain Mustard
  • 2 teaspoons White Vinegar
  • 1 teaspoon Sugar
  • Salt & Pepper, to taste
  • ¼ cup Pickles, chopped
  • ½ Small Red Onion, chopped
  • 2 stalks Celery, chopped
  • 5 strips Bacon, cooked & crumbled
  • 2 Green Onions, sliced thin


1. Fill a stockpot or dutch oven with water halfway and bring to a boil. Add potatoes and cook until fork tender. Remove from heat and strain potatoes. Set aside to cool.

2. In a medium bowl, whisk together sour cream, mayonnaise, whole-grain mustard, white vinegar, and sugar. Add salt and pepper to taste.

3. In a large bowl, toss together cooked & cooled potatoes, mayonnaise mixture, pickles, red onion, celery and half of the bacon. Top with the green onions and second half of the bacon. Serve.


Recipe and photos courtesy of learninghowtocook.com

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