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This loaded potato salad is pure comfort food on a platter creamy but bold with spicy brown mustard and horseradish then finished with crumbled bacon and cheddar. It is my go-to side for cookouts because the flavors pop and everyone asks for seconds.
The first time I made this was for my dad’s birthday barbecue and my brother ate half the bowl before the burgers finished. No leftovers that night.
Ingredients
- Potatoes: choose russets for that fluffy texture or try Yukon Gold for a buttery bite look for smooth skin and no soft spots
- Heavy mayonnaise: gives velvet richness choose a mayo you trust for both taste and texture
- Juice from bread and butter pickles: offers a sweet tang try to find the pickles with the freshest crunch and save the brine for this salad
- Spicy brown mustard: brings sharper zing use your favorite brand and check that it has plenty of visible spice
- Extra hot horseradish: makes the whole dish more exciting keep it fresh in the fridge for best flavor
- Crisp bacon: balances everything with smoke and salt fry until deep golden nothing soggy allowed
- Shredded cheddar cheese: melts into the sauce for savory pockets always shred your own for the freshest taste
- Celery and hard boiled egg: add cool crunch and creaminess choose eggs with golden yolks and celery with bright green ribs
Instructions
- Cook and Cool the Potatoes:
- Place the potatoes into a large pot with water and sea salt. Bring to a simmer over medium heat and cook until just fork tender usually about fifteen minutes. Drain then cover with ice water to stop the cooking. Cut into chunky pieces so they hold up when mixing.
- Make the Creamy Sauce:
- In a mixing bowl combine all the sauce ingredients except for the cheese and bacon. Stir until smooth and everything is blended. You want the mustard and horseradish distributed evenly.
- Fold in Cheese and Bacon:
- Add the cheddar and most of the bacon to the sauce mixture. Fold gently so the cheese stays in small shreds. Cover and refrigerate so those flavors deepen.
- Assemble the Salad:
- Gently combine the cooled potatoes with the chilled sauce mixture. Use a big spoon and turn the bowl instead of stirring hard. This keeps the potato chunks from falling apart but lets the sauce cling everywhere.
- Final Chill and Garnish:
- Cover the bowl and let the salad chill for several hours or even overnight. Top just before serving with extra bacon and a bit of celery leaf or parsley. Add a sprinkle of smoked paprika and cracked pepper for color and spice.
I cannot resist the punch of horseradish here. It lifts all the other flavors especially when you sneak an extra bit on top. My dad always said the sharper the better and now my niece requests the mustardy version every holiday.
Storage and Leftover Tips
Store tightly covered in the coldest part of your refrigerator if you are lucky enough to have leftovers. The flavor gets more intense with each passing day. Add a splash more pickle juice to loosen the texture before serving again. If taking outside keep it chilled over ice to keep that mayonnaise base safe.
Easy Ingredient Swaps
Try using smoked paprika in the sauce for a deeper barbecue taste. Sub in cooked turkey bacon for a lighter version. If cheddar is not your favorite pepper jack gives it a fun subtle heat. If you are short on eggs just skip it and let the bacon star.
Perfect Ways to Serve This
This salad truly comes alive next to smoky grilled chicken or thick burgers. I love to make a double batch for family potlucks where it vanishes instantly. For a warm twist gently reheat a small bowlful for a cozy side.
The Story Behind This Recipe
My version came from endless tweaks at family reunions where everyone sneaks in their twist on classic potato salad. One summer my aunt dropped in mustard seeds and celery salt. That batch disappeared in hours so I adopted her trick and dialed up the horseradish after a dare from my cousin.
Adapting for Every Season
Springtime chives add a delicate onion note. In late summer toss in diced garden peppers. When fall comes and the grill is packed away serve it at room temperature with roast pork or a smoky ham platter.
Three helpful notes
Make sure potatoes are truly cool before stirring to keep everything creamy and not gluey. Mix the sauce ahead for best flavor development. Always save a slice or two of bacon for the top garnish to catch everyone’s eye.
What People Are Saying
Guests always talk about the smoky crisp bacon and the spark of horseradish every bite brings. My neighbor once tried the recipe then left a thank you card after her picnic because even picky eaters asked for seconds.
Freezer Meal Conversion
Potato salad generally does not freeze well because the creamy base can split. If you need to prep ahead try assembling the sauce and bacon mixture separately and freezing just that portion. Stir in fresh potatoes and eggs the day you want to serve.
Try this once and you might find yourself inventing a reason to host a potluck just to make it again.
Recipe Q&A
- → What type of potatoes work best for this salad?
Red, Yukon Gold, or peeled russets hold up well and provide a creamy texture while keeping their shape.
- → How spicy is the horseradish flavor?
The horseradish adds a bold warmth balanced by mayo and cheese. Adjust to taste for milder or spicier results.
- → Can you make it in advance?
Yes, chilling for several hours or overnight enhances the flavors and texture, making it perfect for prepping ahead.
- → Are there suggested garnishes?
Top with extra bacon, chopped celery leaves or parsley, and a sprinkle of smoked paprika for added color and flavor.
- → Can I substitute ingredients?
You may swap different mustards, omit the egg, or use turkey bacon to suit dietary needs without losing savoriness.