Loaded Red Potato Salad

Growing up my mom always made potato salad several times throughout the summer. Whether we were having a picnic at the beach, grilling in the backyard or headed to a potluck, potato salad was always on the menu. And while my mother was always a purist with a classic potato salad recipe, over the years I’ve learned there are so many wonderful ways to enjoy potato salad. This loaded red potato salad recipe is a great example!

  • ⅓ cup sour cream
  • ½ cup mayonnaise
  • ½ pound bacon (approx. 7 to 8 slices), chopped and cooked
  • ⅔ cup Cesar dressing
  • 1 and ½ cups shredded cheddar cheese
  • 3 pounds red potatoes, washed and cut into bite sided chunks
  • 4 hard boiled eggs, peeled and chopped
  • 5 stalks green onion, diced
  • salt and pepper to taste

Loaded Red Potato Salad

  1. Add potatoes to large pot and fill with cold water until all potatoes are covered. Add salt if desired to flavor potatoes.
  2. Heat to boiling. Simmer.until potatoes are tender when pierced with a fork. (Approximately 5 to 8 minutes, depending upon size.)
  3. Drain and cool potatoes.
  4. Add potatoes, onion, eggs, bacon, and cheddar cheese to large bowl. Reserve some green onion, cheese and bacon for garnish.
  5. Mix together mayo, sour cream, Cesar dressing and salt and pepper taste.
  6. Gently stir ingredients together. Transfer potato salad and garnish to fridge to cool at least 2 hours or until ready to serve.
  7. Top with reserved green onion, cheddar cheese and bacon before serving.

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