Surprise! I have a recipe to share with you today. Since I announced that I wouldn’t be posting a new recipe every week, it’s been a relief not to force taste-testing on my friends and family. But a few of my friends were a little bummed out when they heard I might not be trying out the latest decadent dessert I found on Pinterest on them.
So when we began talking about what we were all bringing to a dinner party last weekend, I decided to scroll through the recipes I’ve bookmarked over the past few months and find something to make for my friends.
Our friend Scott offered to barbecue – something we never turn down, because he is an awesome griller and smoker! And what goes better with BBQ than potato salad? Oh, I know: loaded baked potato salad.
I ran across this recipe on Pinterest and followed the link back to Dishing with Leslie. Despite my many attempts at a low-carb diet, I remain a faithful fan of all things potato. And adding cheese, sour cream and bacon is never a bad idea, in my opinion!
Whenever I cook for my friends, I know it’s a hit when my friend Amanda asks for the recipe. And as we left her house Saturday night, she said, “Oh hey, if you aren’t going to blog about this [sad face], will you send me the link to the recipe you used?” Success!
This salad really was good, and a great complement to what was undoubtedly the best barbecued brisket I’ve had in EVER. (For the record, my Granny made the best brisket I’ve ever had, and my mother-in-law’s brisket was a close second. But neither one of them did the whole BBQ thing, so really, their brisket was in a whole other category. Yes, another brisket category.)
Loaded Baked Potato Salad
4 large baking potatoes
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar
1/4 cup freshly chopped chives, divided
8 strips of bacon, cooked and crumbled (I vote for this cooking method.)
Salt & pepper
Peel and cube potatoes. Boil in water until potatoes can be cut with a fork (about 15 minutes). Don’t cook them too long or you’ll end up with mashed potatoes. While the potatoes are boiling, mix together the mayo, sour cream, cheddar and half the chives. Add salt and pepper to taste. After the potatoes are boiled, drain them and let them cool for a bit. Then cover them with the sour cream mixture. Fold in about three-quarters of the bacon. Sprinkle remaining chives and bacon on top for garnish, and serve.
You can serve it warm, right after making it, or you can serve it chilled after you’ve refrigerated it for a while. My husband, my friends and I decided we liked it warm. After all, you eat a baked potato warm – so it makes sense!
This dish was fairly easy and definitely a hit. Even my husband, who normally doesn’t eat any kind of potato salad, ate it (and then got seconds). As he says (often), everything is better with bacon.
- As written, this recipe serves 4-6 people. I made it for eight adults and eight kids, so I doubled the recipe. The math is easy enough, but keep in mind you’ll need a pretty good-sized bowl if you do that.
- The author of the recipe suggested using Yukon gold or Russet potatoes. I used Russet but wonder how it would taste with red potatoes.
- At my grocery store, chives cost an arm and a leg, so I used green onions instead. Depending on how you feel about green onions, you might decrease the amount if you go that route.
What’s your favorite dish to eat with BBQ?
This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday.
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