Mom's Loaded Potato Salad Recipe is the BEST Ever
It's summer, that means picnics with fried chicken, hamburgers on the grill, and of course a good potato salad recipe! There are lots of different potato salad recipes out there, but my family is picky and doesn't like too much mayo. I came up with eh best potato salad and they beg for this recipe all the time! This homemade potato salad has bacon and egg, plus some other tasty southern tricks to make the best potato salad ever!
Servings 8 servings
Ingredients
- 5 large large russet potatoes
- 1/2 teaspoon salt
- 8 slices bacon cooked and crumbled
- 2 cups cheddar cheese shredded
- 1 cup mayonnaise
- 1/2 cup jalapeno chopped, from jar
- 3 sweet gherkins chopped
- 3 tablespoon yellow mustard
- 4 hard boiled eggs sliced
- 4 scallions, sliced
- 1/2 teaspoon pepper
Instructions
- Cover cut potatoes with water plus 1" on the top and bring the salted water to a boil. Cook about 15 minutes or until fork tender, don't let them get soft. Drain.
- Cook bacon over medium heat until crispy and drain on paper towl. Crumble
- In a large bowl mix mayo, jalapeno, chopoped gherkins, mustard, salt and pepper. Gently add in and toss cooked potatoes, bacon, cheese, eggs, and scallions.
- Chill at least 1 hour and serve.