Loaded Potato Salad

A delicious potato salad that is loaded with crispy bacon, egg, red onion and covered in a creamy dressing.
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Course: Salads
Cuisine: Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 5 large potatoes peeled and cut into large cubes
  • 1 tbs olive oil
  • 250 g short cut bacon chopped
  • 3 eggs
  • 1 red onion finely chopped
  • 1 cup whole egg mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp ground paprika add more or less depending on your preference


  • Boil the potatoes in a large pot of water for 10 minutes or until just cooked through (you don't want to overcook them or they'll go mushy!).
  • Drain the potatoes completely and them place into the fridge for 30 minutes - 1hr to cool completely.
  • Add the olive oil to a frying pan and cook the bacon over a high heat until crispy. Set aside.
  • Place the eggs in a small saucepan. Cover with cold water. Bring to the boil and then reduce to medium heat to gently boil for 10-12 minutes.
  • Drain the eggs and rinse them under cold water. When they are cool enough, peel and chop into 8 pieces. Set aside.
  • Finely chop the red onion and set aside.
  • In a small bowl mix the sour cream, mayonnaise and paprika together.
  • Place the cooled potatoes into a large serving bowl.
  • Add the bacon (reserving 1/4 cup to sprinkle over the top), egg and red onion.
  • Gently mix through the dressing until the potatoes are well covered.
  • Sprinkle the remaining bacon over the top of the salad.
  • Serve immediately or keep in the fridge until needed.