Loaded Potato Salad

Potato Salad with bacon, and lots of flavor!

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:20:00
Total Time: 0:30:00
Serving Size: Serves 6-8 Ingredients
  • 3 lbs Red Potatoes
  • 4 Eggs
  • 3 minced Celery Stalks
  • 6 sliced thin on a bias Scallions
  • 1 1/2 tsps Dried Dill
  • 8 Slices Bacon
  • 4 tsps Yellow Mustard
  • 1 Cup Mayonaise
  • 1/2 Teaspoon Garlic Salt
  • 1 Teaspoon Sriracha
  • Slice your red potatoes into small bite-sized wedges and place in a large pot. Cover the potatoes with water and add about 1 Tablespoon of salt. Bring up to a boil and cook until fork tender (about 10 minutes). Drain, and lay out on a pan to cool.
  • Meanwhile, hard boil your eggs (bring a pot of water to a boil, gently add in your eggs, let cook 15 seconds, then turn off the heat, cover and let sit for 13 minutes). Run the eggs under cool water so you can handle them. De-shell your eggs and cut up into small pieces. Add to a large bowl.
  • Cook up your bacon in a skillet until crispy. Drain on paper towels and then mince up. Add to the bowl with the eggs. Mix in all the other ingredients and add in your cooked potatoes. Serve room temperature or chilled.