Old Chicago Loaded Potato Salad
A creamy, tangy potato salad loaded with crispy bacon, avocado, and a punch of mustard for a refreshing side. This american-inspired salads ready in about 40 minutes pairs medium, diced 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.
Ingredients
- 4 medium, diced red potatoes
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup pickle relish
- 8 oz, cooked and crumbled bacon
- 1, diced avocado
- 2 stalks, diced celery
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Boil 4 medium red potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 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.
- Step 3: Fold in cooled potatoes, 2 diced celery stalks, and 8 oz crumbled bacon. Gently mix to coat.
- Step 4: Fold in 1 diced avocado and refrigerate for 10 minutes to allow flavors to meld. Serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Old Chicago Loaded Potato Salad take to make?
Total time is about 40 minutes (30 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Old Chicago Loaded Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced red potatoes from drying out.
Can I substitute ingredients in Old Chicago Loaded Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Old Chicago Loaded Potato Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Old Chicago Loaded Potato Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
