Rose Mary Mogan


I made Slow Roasted Pork for dinner on yesterday, & wanted to add Potato Salad to go with it, but wanted to try something different for a change.

My thoughts were if I can make LOADED BAKED POTATOES, why not try to do a LOADED POTATO SALAD.

This is my intrepetation of that idea. I must say I did my self proud with the ingredients I chose to use, & my husband expressed how great it tasted,& I didn't need to ask him if he liked it.Smile

As always I am very happy to share my new creations with you. Hope you like it too. You can add the ingredients YOU LIKE, these are some of my favorite.


★★★★★ 1 vote

8-10 depending on portion size
35 Min
35 Min
Stove Top


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1 1/2 lb
red skin potatoes unpeeled, quartered or eights
1 1/2 lb
yukon gold potatoes, unpeeled, quartered or eights
1 bunch
green onion tops, chopped
5-6 slice
strips bacon, cooked till crisp, crumbled or chopped
1/2 c
monterey jack cheese, cut into small cubes
1 c
sharp cheddar cheese, cut into small cubes
8 large
boiled eggs
1 1/2-2 c
mayonnaise, (reg, low fat or fat free)
1/3 c
yellow prepared mustard
3 pkg
2 tsp
coarse black pepper
2 tsp
granulated onion powder, more if desired
1 tsp
kosher salt
3/4 c
mini baby sweet gherkins, chopped
1/4-1/3 c
pickle juice
2 Tbsp
chopped dried chive
1/2-3/4 c
sour cream, (i prefer daisy brand)
garnish with eggs, pickles and chopped onion tops if desired



  • 1Wash potatoes and cut into quarters for the smaller ones, and eights for the larger ones. I chose not to peel for color and the extra fiber.Both of these potatoes were on sale, I love it when I get a bargain.
  • 2Add potatoes to a large pot, and cover with water, add about 1 teaspoon kosher salt to water if desired. Cook for about 20 minutes until tender.
  • 3Add sliced bacon to a platter lined with paper towel, arrange bacon slices, and cook in microwave till crisp.Then chop into bite size pieces or crumble.
  • 4Once potatoes are cooked, drain in colander and add to a large bowl.
  • 5Boil eight eggs to hard boil stage, let cool & peel, then chop into large size pieces, if you like smaller pieces, by all means be my guest.This Pix shows 6 ,but I use 8 total, one for the garnish and 7 in the salad.
  • 6Cube monterey jack cheese into small cubes.
  • 7Chop green onion tops to desired size, and set aside till needed.
  • 8Chop Baby Sweet Gherkins into desired size.
  • 9Cube sharp cheddar into small pieces.
  • 10This is what they looked like when I was done.
  • 11Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.
  • 12In a separate bowl, add the mustard, mayonnaise, sour cream, chopped chive, onion powder, black pepper, splenda packets,salt if needed, & pickle juice.
  • 13Whisk together till blended. Then pour over the cooked potato mixture.
  • 14Toss gently to blend, adding more of the mayonnaise mixture if additional is needed.
  • 15Garnish Top of potato salad with what ever you desire, eggs, chopped onion tops, paprika, or small baby pickles. You can leave it plain also.

Printable Recipe Card


Course/Dish: Potato Salads, Other Salads
Main Ingredient: Potatoes
Regional Style: Southern

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