This Potato Salad has most components as the southern version. EXCEPT…I added bacon to take it up a notch. Serve at your next BBQ.
If you like potato salad, you will love.love.love this. It is totally customizable if you want. But I’m thinking the ONLY reason you would customize this recipe would be if you can’t eat one of the ingredients due to an allergy.
This potato salad is good with burgers, hot dogs, briskit, sausage, brats, basically any BBQ or cookout!! So, what are you waiting for? Go make you some!!
How do you make potato salad from scratch?
You came to one of the many places where you can learn to make your own from scratch. Have you ever bought some at the store, or ordered it at a restaurant, and it’s just not exactly what you like? Well, you can make it how you like if you make it from scratch. See the recipe below.
How far in advance can you make potato salad?
I, personally, make mine the day before so it has a chance to meld together and get cold. My husband prefers to eat it the minute it’s done, because it’s warm. So, it’s up to you when you make it vs when you eat it. Potato Salad will keep in the fridge about 4-5 days.
What kind are potatoes are best for potato salad?
Gold or Red. They keep their firmness better than the others. However, you can use the others as well. Little tip – after you boil the potatoes and drain the water..let them sit and cool before mixing. This will help them to keep from “smushing” and turning into mashed potatoes instead.
Want some ideas of what to serve this potato salad with? Check these out…
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Loaded Potato Salad
- 6-8 quart boiling pot
- 2 quart saucepan
- Baking Sheet/Frying Pan for bacon
- Large bowl
- 14 Red Potatoes
- 14 Slices Bacon
- 7 Chopped Boiled Eggs
- 1 Cup Diced Celery
- 1/2 Cup Diced Onion
- 1 tbsp Dill Pickle Juice
- 1 tbsp Mustard
- 1 Cup Mayo
- 1 Cup Miracle Whip
- Salt to taste
- Pepper to taste
- Paprika to taste
- Cut potatoes to about 1″ or so. You don’t want them too small or when you’re mixing everything together, you won’t have any potato chunks left.
- Boil Potatoes & Eggs HINT: I boiled my eggs the night before. However, here’s a cool tip – you can put your eggs in with your potatoes and after they’ve boiled as long as you desire, remove the eggs and continue boiling the Potatoes.
- Cook the bacon while the potatoes are boiling. I baked mine for 12 minutes at 350. You can cook yours however you like.
- Dice the celery
- Dice the onion
- Chop the boiled eggs
- Break up the bacon into small pieces
- Drain the potatos and let sit for 1/2 – 1 hour. This will allow them to “set”. If you don’t wait, you will have mushy potato salad. Using a potato masher, mash bout 5-6 times.
- Add the celery, onion, bacon, eggs, pickle juice, salt, pepper & paprika.
- Add the mayo, miracle whip &mustard.
- Stir, stir, stir. This is some thick/heavy stuff here. You will need some muscle
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.