LOADED RED & GOLD POTATO SALAD
By
Rose Mary Mogan
@cookinginillinois
1
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 vote5
Ingredients
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1 1/2 lbred skin potatoes unpeeled, quartered or eights
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1 1/2 lbyukon gold potatoes, unpeeled, quartered or eights
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1 bunchgreen onion tops, chopped
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5-6 slicestrips bacon, cooked till crisp, crumbled or chopped
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1/2 cmonterey jack cheese, cut into small cubes
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1 csharp cheddar cheese, cut into small cubes
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8 largeboiled eggs
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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
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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
- 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.
- Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.