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 vote
Comments:
Serves:
8-10 depending on portion size
Prep:
35 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
- 1 1/2 lb
- red skin potatoes unpeeled, quartered or eights
- 1 1/2 lb
- yukon gold potatoes, unpeeled, quartered or eights
- 1 bunch
- green onion tops, chopped
- 5-6 slice
- strips bacon, cooked till crisp, crumbled or chopped
- 1/2 c
- monterey jack cheese, cut into small cubes
- 1 c
- sharp cheddar cheese, cut into small cubes
- 8 large
- boiled eggs
- 1 1/2-2 c
- mayonnaise, (reg, low fat or fat free)
- 1/3 c
- yellow prepared mustard
- 3 pkg
- splenda
- 2 tsp
- coarse black pepper
- 2 tsp
- granulated onion powder, more if desired
- 1 tsp
- kosher salt
- 3/4 c
- mini baby sweet gherkins, chopped
- 1/4-1/3 c
- pickle juice
- 2 Tbsp
- chopped dried chive
- 1/2-3/4 c
- sour cream, (i prefer daisy brand)
- garnish with eggs, pickles and chopped onion tops if desired
How to Make LOADED RED & GOLD POTATO SALAD
- 1Wash 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.
- 2Add 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.
- 3Add 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.
- 4Once potatoes are cooked, drain in colander and add to a large bowl.
- 5Boil 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.
- 6Cube monterey jack cheese into small cubes.
- 7Chop green onion tops to desired size, and set aside till needed.
- 8Chop Baby Sweet Gherkins into desired size.
- 9Cube sharp cheddar into small pieces.
- 10This is what they looked like when I was done.
- 11Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.
- 12In a separate bowl, add the mustard, mayonnaise, sour cream, chopped chive, onion powder, black pepper, splenda packets,salt if needed, & pickle juice.
- 13Whisk together till blended. Then pour over the cooked potato mixture.
- 14Toss gently to blend, adding more of the mayonnaise mixture if additional is needed.
- 15Garnish Top of potato salad with what ever you desire, eggs, chopped onion tops, paprika, or small baby pickles. You can leave it plain also.
