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  • Prep
    20 min
  • Total
    30 min (+ refrigeration time)
  • Servings

Loaded Potato Salad


For the dressing

  • 125 mL (1/2 cup) mayo
  • 60 mL (1/4 cup) freshly squeezed lemon juice
  • 15 mL (1 tbsp) Meaux (grainy) mustard
  • 5 mL (1 tsp) sea salt
  • 2 mL (1/2 tsp) smoked paprika
  • Freshly ground black pepper

For the salad

  • 454 g (1 lb) new potatoes, thoroughly scrubbed
  • 1 container (200 g) Saputo mini Bocconcini cheese, halved
  • 4 hard-boiled eggs, shelled and chopped 
  • 6 strips bacon, cooked until crisp, then chopped
  • 2 celery stalks, diced
  • Radishes, sliced thinly
  • 30 mL (2 tbsp) each: fresh dill, flat-leaf parsley, and chives


  1. Whisk all the dressing ingredients together and set aside.
  2. Bring a pot of salted water to a boil. Add the potatoes and cook until tender, approximately 10 minutes. Drain and let cool. 
  3. Halve the boiled new potatoes and place in a large serving bowl. Add the dressing and toss to coat. Add the remaining ingredients and toss to combine. Taste and adjust the seasoning if needed. Refrigerate at least 1 hour or overnight before serving.