Loaded Potato Salad

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Simple and satisfying! This Loaded Potato Salad comes together quickly with pantry staples and a few fresh additions.

Prep Time20

Cook Time20

refrigeration8

Total Time8 40

Course: Salad Recipes

Cuisine: American

Servings: servings

Calories: 543kcal

Author: Laura

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

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

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

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