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Loaded Classic Potato Salad

This classic potato salad is just the thing to bring to your 4th of July barbecue this year! Loaded with all the works and cooled down with a creamy dressing, this salad goes perfectly with any summer meal!
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 8 servings


  • 3 lbs Yukon Gold potatoes peeled and cut into 1/2 in cubes
  • 1 tablespoon salt
  • 1 small red onion thinly sliced
  • 2 tablespoons pickle relish
  • 3 celery ribs finely chopped
  • 4-5 small radishes thinly sliced
  • 2 hard-boiled eggs coarsely chopped (optional)
  • 4 slices bacon cooked and coarsely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tablespoon xylitol or sugar
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • Minced fresh chives for garnish optional


  • Place potatoes in a large pot and cover with water. Dissolve salt on top. Bring potatoes to a boil over high heat, then reduce heat to medium and simmer until potatoes are just tender, about 10 minutes (do not overcook potatoes) Place potatoes in a large bowl to cool.
  • Once potatoes are cooled, toss with onion, pickle relish, celery, radishes, eggs (if using) and bacon until combined. Set aside while you prepare the dressing.
  • Place mayonnaise, mustard, xylitol (or sugar) and pepper in a jar with a tight-fitting lid. Shake until dressing is smooth. Pour over potato-mixture and gently toss until potatoes are coated with dressing. Season with salt to taste and garnish with minced chives if desired.
  • Refrigerate salad at least 1 hour before serving.


Store potato salad in refrigerator up to 3 days.