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Savory Loaded Potato Salad Recipe with Crispy Bacon and Onions Made Easy

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A comforting and flavorful potato salad featuring crispy bacon, caramelized onions, and a tangy creamy dressing. Perfect for gatherings and easy to prepare with pantry staples.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • ½ cup full-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh chives, finely chopped
  • Salt and pepper to taste
  • Optional: handful of chopped celery
  • Optional: sprinkle of smoked paprika

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until potatoes are fork-tender but not falling apart. Drain well in a colander and set aside to cool slightly.
  2. While potatoes simmer, heat a large skillet over medium heat. Add bacon slices and cook until crisp, about 6-8 minutes, flipping occasionally. Remove bacon and lay on paper towels to drain. Once cool, chop into bite-sized pieces. Reserve about 1 tablespoon of bacon fat in the skillet for the onions.
  3. Add olive oil and the reserved bacon fat to the skillet. Toss in the thinly sliced onions and cook over medium-low heat, stirring every few minutes, for 25-30 minutes until golden and sweet. Add a splash of water if onions start to stick and scrape the pan.
  4. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning.
  5. Add the warm potatoes to the dressing bowl and gently toss to coat. Fold in the caramelized onions, crispy bacon pieces, and chopped chives. Stir in optional celery or smoked paprika if using.
  6. Cover and refrigerate the salad for at least 30 minutes before serving. Serve slightly chilled or at room temperature.

Notes

Use Yukon Gold or red potatoes for best texture. Cook potatoes starting in cold water to prevent mushiness. Caramelize onions slowly over low heat for sweetness. Mix salad while potatoes are warm to absorb dressing better. Adjust vinegar gradually to avoid overpowering acidity. Bacon fat reserved for onions adds flavor. Optional add-ins like celery or smoked paprika add crunch and smoky notes.

Nutrition

Keywords: potato salad, loaded potato salad, bacon potato salad, caramelized onions, picnic recipe, barbecue side dish, easy potato salad

Find it online: https://breezybake.com/savory-loaded-potato-salad-recipe-with-crispy-bacon-and-onions-made-easy/