Lenny's Loaded Potato Salad


This is always a favorite that never has left-overs at family cook-outs! If you use russet potatoes you should peel them first. All other potato sins cook to a soft texture.

If the potato salad is being served at a outdoor event where it may warm, consider using an olive oil based mayonnaise.

Lenny's Loaded Potato Salad


For 15 Person(s)


  • 5 lb(s) Potatoes
  • 1 tsp(s) Salt
  • 1 cup(s) Mayonnaise
  • 1 1/2 cup(s) Sour Cream
  • 2 1/2 tsp(s) Mustard, prepared
  • 1/2 tsp(s) Black Pepper
  • 2 Tbsp(s) Caraway Seed
  • 2 Tbsp(s) Fennel Seed
  • 1 Tbsp(s) Celery Seed
  • 1 cup(s) Celery, chopped
  • 1 cup(s) Sweet Onion, chopped
  • 8 large Eggs, boiled and chopped
  • 2 cup(s) Cheddar cheese, shredded
  • 1 lb(s) Bacon, cooked and chopped

Lenny's Loaded Potato Salad Directions

  1. Wash and cube the potatoes to about 1" pieces. Cover them with 1 1/2" of water, add the salt and bring to a boil and reduce to a gentle simmer. Once the potatoes are tender to a fork, dump the water out, add cold water and ice cubes to stop the cooking. Once cooled, drain, cover and set aside.
  2. In a large bowl combine the mayonnaise, sour cream, and prepared mustard. Next, mix in the black pepper, caraway seed, fennel seed, and celery seed.
  3. Fold the sour cream mixture into the cooked potatoes. Add the celery, onion and chopped egg. Mix softly.
  4. Top with cheddar cheese and bacon.
  5. Cover tightly with plastic wrap, pressing the wrap down to remove all air. Refridgerate 3 hours to allow the seeds to soften.


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