When it comes to neighborhood barbecues, a classic potato salad is always a hit. But if you're looking to add a new and exciting flavor to the mix, look no further than this loaded potato salad with pickled beets, veggies, and hard - cooked eggs. It's not only delicious but also a feast for the eyes.

Let's start with the star of the show - the potatoes. Choose a variety that holds its shape well when cooked, such as Yukon Gold or red potatoes. Wash them thoroughly and leave the skins on for added nutrients and a rustic look. Boil the potatoes until they are tender but still firm. You can test their doneness by inserting a fork; it should go in easily but not have the potatoes fall apart.

While the potatoes are cooking, it's time to prepare the pickled beets. You can either make your own pickled beets at home or buy them from the store. If making them at home, slice the beets thinly and place them in a jar. Combine vinegar, sugar, salt, and a touch of spice like peppercorns or mustard seeds in a saucepan. Bring the mixture to a boil, then pour it over the beets in the jar. Let them cool and marinate for a few hours or overnight for the best flavor.

Next, gather your favorite veggies. Some great options include celery, red onions, and bell peppers. The celery adds a nice crunch, the red onions bring a sharp and sweet flavor, and the bell peppers add a pop of color. Chop them into small, bite - sized pieces and set them aside.

Hard - cooked eggs are another essential ingredient in this potato salad. Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for about 12 - 15 minutes. After that, run them under cold water to stop the cooking process and make them easier to peel. Once peeled, chop the eggs into quarters or small pieces.

Now that all the components are ready, it's time to assemble the salad. In a large bowl, gently combine the cooked and cooled potatoes, pickled beets, veggies, and hard - cooked eggs. Be careful not to mash the potatoes too much. For the dressing, you can use a classic mayonnaise - based dressing. Mix mayonnaise, a little bit of Dijon mustard, some lemon juice, salt, and pepper in a small bowl. Adjust the seasonings according to your taste. Pour the dressing over the salad and gently toss everything together until well - coated.

This loaded potato salad is not only perfect for neighborhood barbecues but also a great addition to any dinner table. It can be served as a side dish with grilled meats, such as burgers, steaks, or chicken. The combination of the creamy potatoes, tangy pickled beets, fresh veggies, and savory eggs creates a symphony of flavors that will leave your taste buds wanting more.

You can also customize this potato salad to suit your preferences. If you're a fan of herbs, add some chopped parsley, dill, or chives for an extra burst of freshness. For those who like a bit of heat, sprinkle some cayenne pepper or hot sauce on top. And if you're looking for a healthier option, you can use Greek yogurt instead of mayonnaise in the dressing.

In conclusion, this loaded potato salad with pickled beets, veggies, and hard - cooked eggs is a must - try recipe. It's easy to make, full of flavor, and visually appealing. So the next time you're invited to a barbecue or planning a family dinner, bring this delicious salad and watch it disappear in no time.