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Loaded Potato Salad - A Family Feast

Loaded Potato Salad

Our Loaded Potato Salad is an easy, creamy potato salad chock full of toppings you’d put on a loaded baked potato!

Yield: 8 servings 1x
Prep: 30 minutes (plus time to chill)Cook: 45 minutesTotal: 1 hour 15 minutes (plus time to chill)


3 pounds medium-sized New Red potatoes

2 teaspoons kosher salt to salt the water

1/2 pound bacon

1/4 cup extra virgin olive oil

1/4 cup canola oil

2 1/2 cups good quality mayonnaise, see here for a homemade recipe or use Hellman’s

1 tablespoon cider vinegar

1 tablespoon granulated sugar

1 teaspoon celery salt

1/2 teaspoon white pepper

1 teaspoon Dijon mustard

1/2 cup celery, finely chopped

3 cups sharp white cheddar cheese, shredded and divided

1 1/2 cups red onion, diced small and divided

1/4 cup fresh chives, chopped and divided


  1. Place potatoes into a large pot and cover with a few inches of water. Bring to a boil and add the two teaspoons of kosher salt. Depending on the size of the potato, they will take between 30 and 45 minutes, less if small.
  2. While the potatoes are cooking, cook the bacon to crisp, pat dry and crumble or chop. Set aside.
  3. Mix the two oils together and set aside.
  4. While the potatoes are cooking, prepare the other ingredients by mixing mayonnaise in a medium bowl along with the vinegar, sugar, celery salt, white pepper, Dijon mustard and chopped celery.
  5. Add one of the three cups of cheddar to the dressing along with a half cup of the red onion, two tablespoons of the fresh chives and half of the crumbled bacon. Set aside.
  6.  Use a paring knife to check to see if any of the potatoes are cooked through. As each one becomes ready, use a slotted spoon and move the hot potato to your cutting board. Use a spoon and a paring knife to hold the potato and scrape off the skin (skin peels right off). Discard skin and dice the hot potato into bite sized pieces and place into the large bowl.
  7. As soon as you add a cut up potato to the bowl, drizzle on a little of the oil and toss to coat.
  8. Continue this process until all of the potatoes and cut up and all of the oil has been used.
  9. Add the dressing to the hot oiled potatoes and mix to coat. (See chef tip about serving warm or cold).
  10. Once mixed, lay out the warm potato salad onto a flat pan that will fit in your refrigerator such as a sheet tray or jelly roll pan and cover with parchment and plastic wrap and chill for 2-3 hours or overnight.
  11. When ready to serve, scrape chilled (or warm) potato salad into a serving bowl and top with some of the reserved crumbled bacon, reserved shredded cheese, reserved red onion and reserved chives, saving the rest to top each serving.
  12. Any leftover potato salad must be placed back under refrigeration as quickly as possible after serving.

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© Author: A Family Feast
Cuisine: American Method: boil, fry