This loaded potato salad recipe is packed with crispy bacon, boiled eggs, and the creamiest homemade dressing. Perfect warm or cold for any gathering.
This loaded potato salad is one of those recipes that disappears at every BBQ, gathering, or lazy Sunday lunch. It’s creamy, salty, tangy, and packed with all the good stuff — crispy bacon, hard-boiled eggs, soft red potatoes, and a dressing you’ll want to eat by the spoonful.
You can serve it warm or cold (both are magic), and it’s just as perfect for entertaining as it is for a make-ahead dinner side. Once you try it, there’s no going back to plain ol’ potato salad.
Why you’ll love this recipe
It’s loaded with flavour – bacon, egg, onion, and creamy dressing? Say no more.
Easy to prep ahead – make it earlier in the day and serve when you’re ready.
Serves a crowd – ideal for BBQs, family dinners, or potluck-style feasts.
Customisable – add pickles, swap the herbs, or use Greek yoghurt for a lighter twist.
Comfort food with a fresh twist – it’s rich, creamy and satisfying, but also fresh and tangy.
Delicious warm or cold – it works either way depending on the vibe.
Budget-friendly ingredients – simple staples that pack a punch.
Guaranteed compliments – you’ll be asked for the recipe (and probably again next weekend!).
How to make loaded potato salad
- Make the dressing
In a bowl, combine the mayonnaise, sour cream, mustard, vinegar, chives, garlic powder, paprika, and salt & pepper. Mix well. Cover and pop it in the fridge to chill while you prep the salad.
- Cook the potatoes
Place chopped red potatoes in a large pot of water and bring to the boil. Cook until just tender (you want them to hold their shape). Drain and set aside to cool slightly.
- Boil the eggs
Add the eggs to a small saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled eggs. Cool under cold water, peel, and chop into bite-sized pieces.
- Crisp up the bacon
In a frying pan over medium heat, cook the chopped bacon until crispy and golden. Drain on paper towel and set aside.
- Assemble the salad
In a large serving bowl, gently combine the potatoes, eggs, bacon, and red onion. Pour over the dressing and toss to coat everything evenly.
Serve warm for comfort food vibes, or chill in the fridge for a refreshing cold salad.
Loaded potato salad
Ingredients
1kg red potatoes red, chopped into bite-sized chunks
200g bacon or bacon, chopped
4 eggs
1 red onion, finely diced
THE DRESSING
1 cup whole egg mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
3 tablespoons chives, chopped
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper, to taste
Instructions
MAKE THE DRESSING
Pop all of the dressing ingredients into a bowl, stir to combine. Cover and keep in the fridge.
MAKE THE SALAD
- Cook the potatoes in a large pot of water, and bring to the boil. Cook until *just* tender, remove from heat. Drain and set aside to cool.
- While the potatoes are cooking, place the eggs into a small saucepan and cover in water. Bring to the boil and cook for 10 minutes, until hard boiled. Allow to cool, and gently peel. Chop the egg into bite size pieces.
- Cook the bacon in a frying pan until cooked through and crispy. Set aside.
- Place the potato, egg, bacon and onion into a large serving bowl. Top with the dressing, and stir to combine. Serve warm or cold.
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