Loaded Baked Potato Salad

Classic loaded baked potato salad with bacon, hard-boiled eggs, cheddar, green onions, and parsley in a creamy mayonnaise-based dressing. The perfect side dish for all your summer grilling.

📝 Ingredients

• 6 slices bacon (uncooked)
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 teaspoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 lbs baby yellow potatoes (quartered)
• salt
• freshly ground black pepper
• 4 hard-boiled eggs (peeled and chopped)
• 1 1/3 cup shredded sharp cheddar
• 2 green onions (thinly sliced)
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1Preheat the oven to 375 degrees. Lay the bacon in a single layer on a large baking sheet. Bake for 12-17 minutes or until crispy. Remove the bacon from the baking sheet and place it on paper towels to drain. Do not discard the grease. Coarsely chop the bacon.
2. 2Carefully spread the potatoes on the baking sheet with the bacon grease. Sprinkle with salt and freshly ground black pepper.
3. 3Bake at 375 degrees for 30 minutes or until tender, flipping halfway through the baking time. Cool the potatoes 10-15 minutes.
4. 4Meanwhile, stir the mayonnaise, sour cream, mustard, and vinegar together.
5. 5Add the potatoes, bacon, hard-boiled eggs, cheddar, green onions, and parsley to a large serving bowl. Add the dressing and stir to coat. Season with salt and pepper to taste. Serve or cover and refrigerate to serve later.