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Loaded Potato Salad

Prep Time20 minutes
Cook Time20 minutes
refrigeration8 hours
Total Time40 minutes
Course: Salad
Cuisine: American
Servings: 8 servings
Author: Laura

Ingredients

Dressing

  • 1 cup mayonnaise
  • 2 teaspoons minced garlic
  • 2 teaspoons dried dill weed use less if using fresh
  • 2 teaspoons dried parsley use less if using fresh
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt you may want more but let the salad sit for few hours and then taste it for salt
  • 2 TBSP pickle juice start with one, add the second if you want to thin down your dressing

Salad

  • 3 pounds red potatoes
  • 1/2 pound thick cut bacon use thin if that's what you have
  • 2 cups frozen peas
  • 3 cups shredded cheddar use sharp or medium
  • 2 TBSP fresh snipped chives
  • 1 cup chopped dill pickles

Instructions

Dressing

  • whisk mayonnaise and pickle juice together until smooth, start with just one tablespoon of pickle juice then add the next if you want a thinner dressing
  • stir in the rest of the ingredients, refrigerate until ready to use

Salad

  • bring a pot of salted water to a boil, meanwhile, chop the potatoes to bite size pieces, reduce heat add the potatoes and cook until a knife easily pierces them, 10-15 minutes
  • preheat the oven to 350˚ arrange the bacon on a baking tray and bake for 20-30 minutes until crispy, drain on paper and pat dry, set aside to cool completely
  • once the potatoes have cooked drain them and rinse in cool water, leave them to cool completely as well
  • once the potatoes and bacon have cooled it's time to get mixing
  • place the potatoes in a mixing bowl, add the thawed drained peas, half the shredded cheese, the chopped pickles, snipped chives, and crumble in the bacon
  • pour the dressing over the salad and mix lightly until well combined
  • add the rest of the cheese and mix again
  • refrigerate until ready to serve

Notes

  • you can mix this up without the bacon if you want to have crispier bacon, just stir it in 30 minutes prior to serving
  • save some of the bacon, peas, pickles, cheese, and chives to sprinkle on the top for a garnish