Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, loaded potato salad. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Loaded Potato Salad is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Loaded Potato Salad is something that I have loved my whole life. They’re fine and they look wonderful.

Loaded Baked Potato Salad is a classic potato salad recipe with a spin! All of your favorite baked potato flavors like bacon, cheddar cheese and chives make this a perfect BBQ side dish! This loaded baked potato salad is a play on the classic steakhouse favorite loaded baked potato, with the method-making very familiar too, minus the potato skin jackets.

To get started with this recipe, we must first prepare a few ingredients. You can have loaded potato salad using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Loaded Potato Salad:

1. Take 8 large potatos
2. Get 10 eggs
3. Prepare 1 celery bunch
4. Take 1 green onion bunch
5. Prepare 1 can chopped olives
6. Prepare mayonnaise
7. Prepare mustard
8. Make ready salt & pepper

A fun spin on classic potato salad, this loaded baked potato salad is a perfect side dish to bring along to any party! My mother in law makes some of the best potato salad I have ever tried. This loaded potato salad recipe is not your average potato salad! Ranch dressing, cheddar and This is my everything-but-the-kitchen-sink potato salad recipe.

Steps to make Loaded Potato Salad:

1. Peel and cut potatoes into quarter sizes. Add to a large pot of cold water and bring to a boil. Cook for 30 min or until soft enough to poke easily with fork. Strain potatos, set aside to cool for 10-15 min.
2. Add eggs into a seperate pot fill with cold water to cover the eggs. Boil on high heat for 25 min. Then remove from heat, add cold water set aside to cool. Then peel the shells, and seperate the yolks from egg white. Chop the egg whites, set aside. Add all the yolks in a bowl, and add 4-5 tbs mayo and 2 tbs mustard, mash and mix this well, set aside.
3. Meanwhile, dice celery and green onion, set aside.
4. Once potatos are cool enough to handle, chop into cubes. Place in a large mixing bowl. Add the chopped eggs, and chopped veggies, minced olives, and the yolk mixture. Add another 4 spoonfulls of mayo and mix very thoroughly. Adding more mayo and mustard to taste. Add salt and pepper. Once mixd well. Top with a little paprika (optional).

It's like eating a deconstructed loaded. Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. I wasn't initially a fan of potato salad until a friend made one like this a few years ago at a party. When potatoes are al dente, remove from heat and drain,. place drained potatoes in bowl with ranch mixture and carefully turn to coat. Loaded Guacamole Potato Salad. by Food.com.

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