Kitchen Sink Potato Salad
Get ready to elevate your side dish game with this crowd-pleasing Kitchen Sink Potato Salad! Packed with tender baby potatoes, smoky crumbled bacon, creamy hard-boiled eggs, crunchy celery, tangy sweet pickles, and a zesty Dijon mayo dressing, this recipe lives up to its name by including just about "everything but the kitchen sink." A hint of paprika and fresh parsley finish it off beautifully, while an optional sprinkle of cheddar cheese adds an extra layer of indulgence. Perfect for barbecues, potlucks, or meal prepping, this potato salad is a hearty, flavorful dish that’s ready in just 40 minutes. Serve chilled to let its bold, satisfying flavors shine. Ideal for lovers of loaded potato salad recipes!
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Recipe Information
Ingredients
- 2 lbs baby potatoes (Yukon Gold or red-skinned)
- 4 large hard-boiled eggs, chopped
- 6 slices bacon, cooked and crumbled
- 2 stalks celery, finely diced
- 0.5 cup red onion, finely diced
- 0.5 cup sweet pickles, chopped
- 0.25 cup fresh parsley, chopped
- 0.75 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 cup grated cheddar cheese (optional)
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces.
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt.
Bring the pot to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large mixing bowl to cool slightly.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and black pepper to create the dressing.
Once the potatoes have cooled slightly, gently toss them with the dressing until evenly coated.
Fold in the chopped hard-boiled eggs, crumbled bacon, celery, red onion, sweet pickles, and parsley.
If desired, stir in the grated cheddar cheese for an extra indulgent touch.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Stir the salad before serving and garnish with additional parsley or paprika, if desired.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 35.1 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 830 mg | 64% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5727 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
