Loaded Potato Salad

  • 4 Pounds-Red Potatoes-cut into medium sized cubes
  • 3 Ounces–Yellow Onions-1/2 of medium size, fine diced
  • 2 Tablespoons-Kosher Salt
  • ½ Teaspoon-Black Pepper
  • 1 ½ Ounces-White Vinegar
  • 1 ½ Ounces-Hot Sauce
  • ½ Cup-Mayonnaise
  • 1/8 Teaspoon-Cayenne
  • 3 Ounces-Canola Oil
  • 1 Pound-Bacon-sliced into strips, cooked and drained
  • 1 Bunch-Green Onions-green tips sliced thin for garnish


  1. Place potatoes into a stock pot and just cover with water.
  2. Place on stove on high heat and set timer for 30 minutes.
  3. Check potatoes by stabbing a potato with a knife if the knife slides out easily the potatoes are done.
  4. If not done continue to cook until tender but not falling apart.
  5. The potatoes should still retain there shape but be soft through the center.
  6. When potatoes are done, drain in a colander and let cool in the refrigerator until cool completely.
  7. While potatoes are cooling, combine mayo, vinegar, hot sauce, cayenne, black pepper and salt.
  8. Slowly add oil while whisking until all oil has been added incorporated.
  9. Once potatoes are cooled place in a large mixing bowl with onions.
  10. Add mayo mixture and gently mix to coat potatoes.
  11. Store in a container fitted with a lid in the refrigerator for up to 3 days.
  12. To serve garnish with the cooked bacon and green onions.