Delicious Loaded Potato Salad Easy Summer Salad Recipe
Loaded Potato Salad is a hearty and satisfying dish perfect for summer gatherings.
Equipment
- large pan
- cookie sheet
- - Large bowl
- - Wooden spoon
Ingredients
For the Salad
- 8 medium red potatoes choose red for a waxy texture that holds up
- 1.5 cups mayonnaise this creamy base helps create that irresistible flavor
- 2 tablespoons apple cider vinegar adds a tangy brightness
- 0.25 cup ranch dressing extra savory goodness
- 1 tablespoon yellow mustard for subtle tang and depth of flavor
- 1 teaspoon salt essential for enhancing the taste
- 0.5 teaspoon pepper adds a little kick
For the Crunch
- 2 ribs celery finely chopped for crunch and freshness
- 1 teaspoon celery seeds tiny seeds pack flavor
- 0.5 cup onion diced; use green onions for milder flavor
For the Heartiness
- 5 hard boiled eggs chopped for protein and texture
- 0.5 pound bacon cooked crispy for crunch
- 4 ounces cheddar cheese shredded for melty goodness
Optional Garnish
- 2 green onions sliced for color and flavor
Instructions
Steps
- Boil the Potatoes: Place the potatoes in a large pan, cover with cold salty water, and bring to a boil. Reduce heat and gently boil for about 15-20 minutes, until tender. Let cool to room temperature, spreading them on a cookie sheet if you want to speed things up.
- Mix the Dressing: While waiting for the potatoes to cool, combine the mayonnaise, ranch dressing, apple cider vinegar, yellow mustard, salt, pepper, and celery seeds in a large bowl. Stir until it's smooth and well blended.
- Combine Potatoes and Dressing: Gently add the cooled potatoes to your creamy dressing mixture. Use a wooden spoon to stir, ensuring each potato is coated evenly without breaking them apart.
- Add Crunch and Flavor: Fold in the celery, diced onion, crispy bacon, and shredded cheese into the potato mixture. Lastly, stir in the chopped hard-boiled eggs.
- Chill and Serve: Cover the salad with plastic wrap and chill in the refrigerator for at least 1 hour. Before serving, sprinkle with sliced green onions if desired.
Notes
Prep the salad a day before serving for best flavor. Serve with a sprinkle of paprika for added color.