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This loaded potato salad is best when served warm, but can be made up to eight hours ahead, covered and refrigerated, then served cold or at room temperature.
"This is one of the first potato salads I ever learned how to make—and it is my favorite, favorite dish." –Curtis Stone
Place the potatoes in a large saucepan of salted water, bring the water to a boil over medium-high heat and boil for about 10 minutes, or until the potatoes are just tender; a sharp knife should pierce a piece of potato easily and the potato should slip off the knife without falling apart.
Meanwhile, in a large, heavy, nonstick skillet, cook the bacon over medium-high heat for about 6 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels to drain.