Loaded Potato Salad
I’m cracking myself up because it seems like lately, I’ve told you about dishes that I’ve despised my whole life that I’ve found winning recipes for as an adult. Potato salad is no exception. Mayonnaise and boiled eggs: NO THANK YOU! Ewww. But potato salad loaded with sour cream, cheese, bacon, green onions, and just a teeeeeny bit of that dreaded condiment…oh, we have a winner! This is the perfect side dish for any cookout or covered dish. I served it this past Memorial Day and boy, was it a crowd pleaser! Enjoy!
Reach For:
6-7 New Potatoes (Red Skin), cubed
¼ cup mayonnaise
½ cup sour cream
1 tsp black pepper
salt to taste
1 cup shredded cheddar + 2 TBSP for garnish
1/3 cup bacon bits + 2 TBSP for garnish
¼ cup chopped green onions + 2 TBSP for garnish
Directions: Boil cubed potatoes in salt water (leave skin on) until tender. Be careful not to let them get too tender, though, so you don’t wind up with mashed potatoes. In the meantime, mix remaining ingredients well (except the reserves for the garnish) and refrigerate. Drain potatoes once tender enough and let cool completely. Mix potatoes with sour cream mixture and top with garnishes.
Yields: 12-16 servings
Recipe Source: Dishing with Leslie http://dishingwithleslie.blogspot.jp/2012/06/loaded-baked-potato-salad.html
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