LOADED RED & GOLD POTATO SALAD
By
Rose Mary Mogan
@cookinginillinois
1
I made Slow Roasted Pork for dinner on yesterday, & wanted to add Potato Salad to go with it, but wanted to try something different for a change.
My thoughts were if I can make LOADED BAKED POTATOES, why not try to do a LOADED POTATO SALAD.
This is my intrepetation of that idea. I must say I did my self proud with the ingredients I chose to use, & my husband expressed how great it tasted,& I didn't need to ask him if he liked it.Smile
As always I am very happy to share my new creations with you. Hope you like it too. You can add the ingredients YOU LIKE, these are some of my favorite.
My thoughts were if I can make LOADED BAKED POTATOES, why not try to do a LOADED POTATO SALAD.
This is my intrepetation of that idea. I must say I did my self proud with the ingredients I chose to use, & my husband expressed how great it tasted,& I didn't need to ask him if he liked it.Smile
As always I am very happy to share my new creations with you. Hope you like it too. You can add the ingredients YOU LIKE, these are some of my favorite.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8-10 depending on portion size
Prep:
35 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
1 1/2 lbred skin potatoes unpeeled, quartered or eights
-
1 1/2 lbyukon gold potatoes, unpeeled, quartered or eights
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1 bunchgreen onion tops, chopped
-
5-6 slicestrips bacon, cooked till crisp, crumbled or chopped
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1/2 cmonterey jack cheese, cut into small cubes
-
1 csharp cheddar cheese, cut into small cubes
-
8 largeboiled eggs
-
1 1/2-2 cmayonnaise, (reg, low fat or fat free)
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1/3 cyellow prepared mustard
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3 pkgsplenda
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2 tspcoarse black pepper
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2 tspgranulated onion powder, more if desired
-
1 tspkosher salt
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3/4 cmini baby sweet gherkins, chopped
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1/4-1/3 cpickle juice
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2 Tbspchopped dried chive
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1/2-3/4 csour cream, (i prefer daisy brand)
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·garnish with eggs, pickles and chopped onion tops if desired
How to Make LOADED RED & GOLD POTATO SALAD
- Wash potatoes and cut into quarters for the smaller ones, and eights for the larger ones. I chose not to peel for color and the extra fiber.Both of these potatoes were on sale, I love it when I get a bargain.
- Add potatoes to a large pot, and cover with water, add about 1 teaspoon kosher salt to water if desired. Cook for about 20 minutes until tender.
- Add sliced bacon to a platter lined with paper towel, arrange bacon slices, and cook in microwave till crisp.Then chop into bite size pieces or crumble.
- Once potatoes are cooked, drain in colander and add to a large bowl.
- Boil eight eggs to hard boil stage, let cool & peel, then chop into large size pieces, if you like smaller pieces, by all means be my guest.This Pix shows 6 ,but I use 8 total, one for the garnish and 7 in the salad.
- Cube monterey jack cheese into small cubes.
- Chop green onion tops to desired size, and set aside till needed.
- Chop Baby Sweet Gherkins into desired size.
- Cube sharp cheddar into small pieces.
- This is what they looked like when I was done.
- Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.
- In a separate bowl, add the mustard, mayonnaise, sour cream, chopped chive, onion powder, black pepper, splenda packets,salt if needed, & pickle juice.
- Whisk together till blended. Then pour over the cooked potato mixture.
- Toss gently to blend, adding more of the mayonnaise mixture if additional is needed.
- Garnish Top of potato salad with what ever you desire, eggs, chopped onion tops, paprika, or small baby pickles. You can leave it plain also.
