loaded red & gold potato salad

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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.

★★★★★ 1 Review
serves 8-10 depending on portion size
prep time 35 Min
cook time 35 Min
method Stove Top

Ingredients For loaded red & gold potato salad

  • 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 lg
    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
ADVERTISEMENT

How To Make loaded red & gold potato salad

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Once potatoes are cooked, drain in colander and add to a large bowl.
  • 5
    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.
  • 6
    Cube monterey jack cheese into small cubes.
  • 7
    Chop green onion tops to desired size, and set aside till needed.
  • 8
    Chop Baby Sweet Gherkins into desired size.
  • 9
    Cube sharp cheddar into small pieces.
  • 10
    This is what they looked like when I was done.
  • 11
    Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.
  • 12
    In a separate bowl, add the mustard, mayonnaise, sour cream, chopped chive, onion powder, black pepper, splenda packets,salt if needed, & pickle juice.
  • 13
    Whisk together till blended. Then pour over the cooked potato mixture.
  • 14
    Toss gently to blend, adding more of the mayonnaise mixture if additional is needed.
  • 15
    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.
ADVERTISEMENT