My Loaded Potato Salad

Josephine Quick


Great for a Barbeque get togather.


★★★★★ 1 vote

35 Min
15 Min


  • 2 large
    organic brown eggs
  • 2 lb
    yukon gold potatoes, peeled and cut into 3/4-inch cubes
  • 3 Tbsp
    dill pickle juice,plus 1/4 cup finely chopped dill pickles
  • 1 Tbsp
    yellow mustard
  • 1/4 tsp
  • 1/2 Tbsp
    celery seed
  • 1/2 c
  • 1/4 c
    sour cream
  • 1/2 c
    small red onion, chopped fine
  • 1
    celery rib, chopped fine
  • 1 c
    cooked thick bacon cut in to pieces
  • 1/2 c
    green onion or fresh chives
  • 1 c
    shredded cheddar cheese

How to Make My Loaded Potato Salad


  1. Bring eggs, 1 1/2 teaspoon salt, and 1 quart water to boil in medium saucepan. Remove pan from heat, cover a let sit for 10 minutes. Transfer eggs to bowl filled with ice water and let cool for 5 minutes, then peel and chop coarse.
  2. Place potatoes in large saucepan with cold water to cover by 1 inch, Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender,15 minutes.
  3. Drain potatoes , then spread out on rimmed baking sheet. Mix 2 Tablespoons pickle juice and mustard together in small bowl,, drizzle pickle juice mixture over hot potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
  4. Mix remaining ingredients in cooled potatoes. Toss in cooled potatoes, cover, and refrigerate until well chilled, gently stir in eggs, just before serving.

Printable Recipe Card

About My Loaded Potato Salad

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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