Old Chicago Loaded Potato Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, tangy potato salad loaded with crispy bacon, avocado, and a punch of mustard for a refreshing side. This American-inspired salad recipe, ready in about 40 minutes, pairs red potatoes, mayonnaise, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 6 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 4 medium red potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
  2. Step 2: In a large bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1/4 cup pickle relish, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth.
  3. Step 3: Fold in cooled potatoes, 2 diced celery stalks, and 8 oz crumbled bacon. Gently mix to coat.
  4. Step 4: Fold in 1 diced avocado and refrigerate for 10 minutes to allow flavors to meld. Serve chilled.

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