my loaded potato salad

Name: My Loaded Potato Salad
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 large organic brown eggs; 2 pound(s) yukon gold potatoes, peeled and cut into 3/4-inch cubes; 3 tablespoon(s) dill pickle juice,plus 1/4 cup finely chopped dill pickles; 1 tablespoon(s) yellow mustard; 1/4 teaspoon(s) pepper; 1/2 tablespoon(s) celery seed; 1/2 cup(s) mayonnaise; 1/4 cup(s) sour cream; 1/2 cup(s) small red onion, chopped fine; 1 - celery rib, chopped fine; 1 cup(s) cooked thick bacon cut in to pieces; 1/2 cup(s) green onion or fresh chives; 1 cup(s) shredded cheddar cheese

(1 RATING)

53 Pinches 1 Photo

Josephine Quick

Indianapolis, IN

Updated on Apr 17, 2013

Great for a Barbeque get togather.

Rate

prep time 35 Min

cook time 15 Min

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

2 large organic brown eggs
2 pounds yukon gold potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons dill pickle juice,plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon pepper
1/2 tablespoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup small red onion, chopped fine
1 - celery rib, chopped fine
1 cup cooked thick bacon cut in to pieces
1/2 cup green onion or fresh chives
1 cup shredded cheddar cheese

How To Make my loaded potato salad

Step 1

Bring eggs, 1 1/2 teaspoon salt, and 1 quart water to boil in medium saucepan. Remove pan from heat, cover a let sit for 10 minutes. Transfer eggs to bowl filled with ice water and let cool for 5 minutes, then peel and chop coarse.

Step 2

Place potatoes in large saucepan with cold water to cover by 1 inch, Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender,15 minutes.
Step 3

Drain potatoes , then spread out on rimmed baking sheet. Mix 2 Tablespoons pickle juice and mustard together in small bowl,, drizzle pickle juice mixture over hot potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
Step 4

Mix remaining ingredients in cooled potatoes. Toss in cooled potatoes, cover, and refrigerate until well chilled, gently stir in eggs, just before serving.
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