Loaded Potato Salad

Hey, Let’s Make Potato Salad That Actually Gets Devoured (No Sad Leftovers Here!)

Alright, friends—grab a seat at my digital kitchen table. Mason Hartman here, your flavor-obsessed buddy who thinks cooking should feel like a high-five, not a homework assignment. Today? We’re talking about the rockstar of picnic tables and BBQ spreads: Loaded Potato Salad. But forget that gloppy, mayo-soup stuff you’ve suffered through. Nope. This is the potato salad that’ll have your crew scraping the bowl clean. Imagine creamy Yukon Golds hugging smoky bacon, crunchy celery, briny olives, and tangy relish—all wrapped up in a creamy, dreamy dressing with a kick of mustard. It’s like a loaded baked potato and classic potato salad had a flavor baby. Perfect for busy weeknights, backyard hangs, or when you just need a big ol’ hug from a bowl. No fancy skills required—just good vibes and a hungry crowd. Ready to make magic?

That One Time Potato Salad Saved My BBQ Reputation

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Picture this: It’s my first big summer BBQ as a “serious cook” (aka, I’d just discovered fresh herbs weren’t just garnish). I’d spent hours on smoked ribs—only to trip carrying them to the table. Ribs: floor. Me: devastated. But then? My backup MVP saved the day: this loaded potato salad. My grandma’s secret weapon. She’d always say, “Mase, potato salad’s the safety net—nobody remembers the main if the side’s a snooze.” She was right. That day, friends raved about the crispy bacon bits, the pop of relish, and how “everything just belonged.” One buddy even asked, “Did you *plan* the rib sacrifice for drama?” (Spoiler: I did not.) But that salad? It turned a kitchen fail into a legend. Now, it’s my go-to for bringing people together—no acrobatics required.

Gather Your Flavor Squad (No Hard-to-Find Allowed!)

Here’s your grocery list—simple, flexible, and packed with personality. Pro tip: Prep everything while potatoes boil!

• 2 to 2½ lb Yukon Gold potatoes (6–8 medium), diced – Creamy texture, holds shape. Swap: red potatoes! Avoid russets (they get mushy).
• 2 hard-boiled eggs, chopped – Adds richness. Hate boiling eggs? Use store-bought! Or skip for vegan.
• 6 slices bacon, cooked & crumbled – SMOKY CRUNCH. Chef hack: Bake bacon at 400°F for 15 mins—no splatter!
• 2–3 celery ribs, diced (¾ to 1 cup) – Fresh crunch. Sub: jicama or radishes for extra zing.
• ½ cup chopped green onions – Mild onion kick. Use both white and green parts!
• ⅓ cup sliced black olives – Briny depth. Swap: capers or pickled jalapeños for heat.
• 3 tbsp dill relish – Tangy secret weapon! Sweet relish works too.
• 1–2 tbsp yellow mustard – Zingy backbone. Start with 1 tbsp—add more if you’re bold!
• ¾ cup mayonnaise – Creamy glue. Greek yogurt or vegan mayo? Go for it.
• Salt & pepper, to taste – Season in layers—trust me!
• Paprika, for garnish – Pretty + smoky finish. Smoked paprika? *Chef’s kiss*.

Why Yukon Golds? They’re buttery and hold up to mixing without turning to glue. Texture is everything here!

Let’s Build This Flavor Party (No Stress, I Promise!)

This isn’t rocket science—it’s potato science (way tastier). Follow these steps, and you’re golden:

1. Boil diced potatoes until fork-tender, about 10–12 minutes. Drain and cool. → Chef Hack: Dice potatoes evenly (1-inch chunks) so they cook uniformly. DON’T OVERCOOK—stop when a fork slides in easily but they’re not falling apart. Drain, then spread on a tray to cool fast (warm potatoes soak up dressing better!).
2. In a large bowl, combine potatoes, eggs, bacon, celery, green onions, and olives. → Pro Tip: Gently fold! We’re not making mashed potatoes. Save a sprinkle of bacon/green onions for garnish—pretty matters!
3. In a separate bowl, mix mayo, mustard, and relish. Season with salt and pepper. → Taste as You Go: Love tang? Add extra mustard. Want sweetness? A pinch of sugar balances it. This dressing should make you go “Ooh!”
4. Gently stir dressing into the potato mixture until evenly coated. → Fold, Don’t Bulldoze: Use a spatula in sweeping motions. Over-mixing = sad, gluey salad. If it looks dry? Add 1 tbsp mayo or a splash of pickle juice!
5. Chill for at least 1 hour before serving. Garnish with paprika. → Patience, Grasshopper: This wait is NON-NEGOTIABLE. Chilling lets flavors mingle (like a good party). Paprika adds color and a whisper of smoke—don’t skip it!

See? Easy peasy. Now, resist eating it straight from the bowl. (Or don’t—I won’t judge.)

Serve It Like a Boss (Maximize the “Wow” Factor)

Presentation matters! Scoop this beauty into a wide, shallow bowl. Sprinkle reserved bacon, green onions, and a dusting of paprika over the top. For summer BBQs? Serve in a hollowed-out bread bowl (carb-on-carb love!). Pair with grilled chicken, burgers, or just a big spoon. Pro move: Add extra crunch right before serving—toss on crispy fried onions or extra celery leaves. Keep it chilled on ice outdoors—nobody likes warm mayo.

Shake It Up! (Because Boring Salad is a Crime)

Customize this bad boy for any crowd:

• Tex-Mex Twist: Swap olives for pickled jalapeños, add 1 tsp cumin to dressing, and top with cilantro.
• Lightened Up: Use Greek yogurt + avocado instead of mayo, skip bacon (or use turkey bacon!), add diced cucumber.
• Breakfast Lover’s: Fold in shredded cheddar and top with a fried egg. YES for brunch!
• Vegan Vibes: Omit eggs/bacon. Use vegan mayo, smoked tofu “bacon,” and 2 tbsp nutritional yeast for umami.
• Extra Fancy: Add ¼ cup blue cheese crumbles and swap dill relish for cornichons. *Mic drop*.

Mason’s Real Talk & Kitchen Confessions

This recipe? It’s evolved more than my music taste (RIP, my punk phase). Originally, I’d drown it in mayo—until my sis said, “Mase, it’s swimming!” Now, I use just enough to coat. And the olives? That was a happy accident when I ran out of pickles. Biggest lesson: POTATOES ABSORB SEASONING LIKE SPONGES. Salt your boiling water, salt the dressing, taste after chilling—layer it! Also, I once used honey mustard instead of yellow. Verdict? Too sweet. Stick to classic yellow for balance. Oh, and if you “forget” to chill it? The flavors won’t mingle. It’s like forcing introverts to network—awkward. Be patient!

Your Burning Questions, Answered (No Judgement!)

Q: Can I make this ahead?
YES! It’s better day two. Make it 24 hours max ahead—cover tightly. If it dries out? Stir in 1 tbsp mayo or milk.

Q: Why is my potato salad watery?
Two culprits: Overcooked potatoes (they weep!) or undrained relish. Squeeze relish in a paper towel first. Still wet? Drain excess liquid before mixing.

Q: Can I use Miracle Whip instead of mayo?
Sure—but it’s sweeter/tangier. Reduce mustard to 1 tsp and taste. Team Mayo forever, though!

Q: Help! I hate olives. What now?
Skip ’em! Add extra celery, diced pickles, or even apples for crunch. Make it yours!

Nutritional Info (For the Curious!)

Servings: 8 | Prep: 15 mins | Cook: 15 mins
Calories: ~320 | Carbs: ~20g | Fat: ~24g | Protein: ~7g
Storage: Fridge in airtight container 3–4 days. Do not freeze—texture goes weird!

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Final Thoughts:

Loaded Potato Salad isn’t just a side dish—it’s the dish that shows up, shows out, and quietly steals the spotlight. It’s the perfect blend of creamy, crunchy, tangy, and smoky, with just enough personality to stand on its own (and enough flexibility to riff a dozen ways). Whether you’re feeding a crowd or just meal-prepping something that makes your weekday lunches 1000% better, this bowl of flavor-packed comfort has your back. So next time someone asks what you’re bringing to the cookout? Say it loud and proud: “The potato salad.” And watch the bowl come back empty—again.