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Loaded Potato Salad for a Crowd

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A creamy, hearty loaded potato salad packed with crispy bacon, sharp cheddar, and green onion, sized to feed a hungry crowd.

Ingredients

Scale
  • 5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1 tablespoon salt (for boiling water)
  • 12 slices bacon, cooked crisp and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 6 large eggs, hard-boiled, peeled, and chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 cup green onions, thinly sliced (plus extra for garnish)
  • 1/2 cup celery, finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste

Instructions

  1. Place the potato chunks in a large pot, cover with cold water, and add the tablespoon of salt. Bring to a boil and cook for 12-15 minutes, until fork-tender but not mushy.
  2. Drain the potatoes well and spread them on a large baking sheet to cool completely, about 20 minutes.
  3. While the potatoes cook, cook the bacon in a skillet until crisp, then drain on paper towels and crumble once cool.
  4. In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, garlic powder, and smoked paprika until smooth.
  5. Add the cooled potatoes, chopped eggs, crumbled bacon, shredded cheddar, green onions, and celery to the bowl with the dressing.
  6. Gently fold everything together until the potatoes are evenly coated, being careful not to mash them.
  7. Season with salt and black pepper to taste.
  8. Cover and refrigerate for at least 2 hours to let the flavors meld before serving.
  9. Garnish with extra green onion, bacon, and a sprinkle of cheddar right before serving.

Notes

For the best texture, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape better than starchy russets. This loaded potato salad can be made up to 2 days ahead and stored covered in the fridge — just add the garnish right before serving so the bacon stays crisp.

Find it online: https://www.rapidrecipes.blog/loaded-potato-salad-for-a-crowd/