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There aren't too many recipes that I fix that my husband won't eat. Some he eats just because I fixed it then there are some he loves and will ask me to make. One of the things I make that he loves and will happily ask for is my potato salad. My regular potato salad is a southern style recipe that I adapted from my aunt's recipe. Then I took that and made it even better by making a loaded potato salad recipe.

loaded potato salad

The loaded potato salad usually gets fixed as a side dish to my oven baked chicken recipe along with some green beans. This is one dish that we never, ever have leftovers of. It's a hit at pot lucks as well.

loaded potato salad recipe

Ingredients:
8-10 russet potatoes; peeled and cubed
⅓ cup of bacon crumbles (about 4 strips cooked and broken up)
1 cup of mayonnaise
1 cup of sour cream
4 Tablespoons of yellow mustard
1 Tablespoon of apple cider vinegar
1 cup of shredded cheddar cheese
salt & pepper
2 hard-boiled eggs, diced

Directions:

Peel and cube the potatoes. Place the potato cubes in a large pot of water and let it boil for about 20 minutes.
Drain the potatoes into a large bowl once they are fork tender. Add about 2 teaspoons of salt and pepper.
In another large bowl mix together the mayonnaise, mustard, sour cream, and vinegar.
Add the mayo mix to the potatoes and stir it all up.
Add the cooked bacon crumbles, diced boiled eggs, shredded cheese, and stir again.
Let the potato salad chill in the fridge about 1-2 hours. You can eat it right away warm but to me it's better cold.

I've been told I'm weird because I make my potato salads with no onions. I don't like the taste of onions in some recipes and most of the time I don't like the way the onion feels in my mouth so I don't cook with them. When needed I use an onion powder. Weird? Maybe but it's what works for me and not many people even notice the lack of onion in my potato salads. To each their own, right? If you make my loaded potato salad recipe I'd love to hear how you and your family liked it (or not).

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