Description
This loaded potato salad is a creamy, crunchy, and flavorful side dish perfect for summer cookouts or casual dinners. Packed with crispy bacon, fresh veggies, and tangy dressing, it’s sure to be a crowd favorite!
Ingredients
-
2 lbs baby potatoes, halved
-
4 slices bacon, cooked and crumbled
-
½ cup celery, diced
-
½ cup red onion, finely chopped
-
3 hard-boiled eggs, chopped
-
¾ cup mayonnaise
-
1 tbsp Dijon mustard
-
1 tbsp apple cider vinegar
-
Salt & pepper, to taste
-
2 tbsp fresh chives or parsley, chopped
Instructions
-
Boil potatoes in salted water until tender, about 15 minutes. Drain and cool slightly.
-
In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
-
Add potatoes, bacon, celery, onion, and eggs to the bowl. Toss gently to combine.
-
Garnish with chives and chill for at least 1 hour before serving.
Notes
-
For extra tang, add a splash of pickle juice.
-
Swap mayo for Greek yogurt for a lighter version.
-
Add diced pickles or bell peppers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 230 kal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g