Loaded Creamy Potato Salad

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IngredientsPotato Salad Loaded Creamy

  • 2 ½ pounds baby Yukon gold potatoes ¼ pound bacon, cooked and crumbled
  • ½ cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 4 scallions, sliced on a bias
  • Salt and pepper to taste


  1. Place potatoes in a pot, cover with water, and bring to a boil. Cook potatoes until fork tender, about 15 to 20 minutes.
  2. Drain potatoes and slice in half.
  3. In a large bowl, whisk together the bacon, mayonnaise, mustard, vinegar, sugar, scallions and a pinch of salt and pepper.
  4. Add the potatoes to the dressing and toss everything to coat. Adjust seasoning to taste before serving

Helpful tips

you could use sour cream instead of mayonnaise.

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