Wednesday, February 12, 2014

Loaded Baked Potato Salad



Yep...what's better than a big bowl of cheesy, bacony, mayonnaisy (new word) bowl of potatoes!

I say, almost nothing!



This dish is simple, but so full of flavor.

I boiled red potatoes with the skin on, you can peel them if you like or use peeled Idaho potatoes.

After boiling the potatoes we cook them a second time in bacon grease...you heard me people, bacon grease!



Mix up a dressing of mayonnaise, sour cream, green onions, apple cider vinegar, and loads of cheese and lots of spices.


Mix everything together, top with bacon if serving immediately, or chill potato salad for a few hours and top with bacon immediately before serving.


Baby Girl and I ate the potato salad hot out the pot, and it was so good.

This is the perfect spring is near dish, it's screams, Summer is coming soon, light up the pit!

Enjoy.


Loaded Baked Potato Salad

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Ingredients:

10 medium red potatoes
1/2 pack of bacon, diced
1 cup sharp cheese, grated
1 cup jack cheese, grated
1 cup mayonnaise
3/4 cup sour cream
1/4 cup green onions, diced
1 tablespoon apple cider vinegar
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
pinch of cayenne

Directions:

Rinse potatoes, place in a large pot, cover with water and boil until tender about 20-25 minutes.

While potatoes are boiling, add bacon to a pan over medium heat and cook until crispy about 10 minutes, remove bacon from pan, reserve bacon grease.

Mix seasoning blend and set aside.

In a bowl add sour cream, mayonnaise, green onions, vinegar, cheeses, and half the spices, mix well and set aside.

Drain potatoes, cut into 1/2 inch chunks.

Reheat bacon grease, add potatoes, season with remaining seasoning and cook for about 5 minutes, until potatoes are browned.

Remove potatoes from pan, drain, and place in bowl with dressing, mix well. Using a knife cut into salad to chop up potatoes even smaller.

I take my knife and run it though my bowl of potatoes until I reach the desired chunkiness.

If eating immediately, top with cooked bacon.

Otherwise chill salad in the refrigerator a few hours then top with bacon prior to serving.




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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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