Category: Potatoes

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Jalapeno Popper Potato Salad

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Jalapeno Popper Potato Salad

Get ready for a hot summer with this jalapeño popper potato salad recipe. This recipe combines all your favorite jalapeño popper flavors with the comforts of delicious baked potato flavors. It’s easy to make and will disappear fast at a cookout!

Ingredients

  • 3 pounds medium red potatoes
  • 1/2 pound bacon
  • 2 jalapeno peppers
  • 3 green onions
  • 8 oz block cream cheese
  • 1/2 pound mexican blend or monterey jack cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

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Directions

First, remove the cream cheese from the refrigerator and bring it to room temperature.


Next, stack the bacon slices and then cut them into small bits. Seperate the bits and place them into a frying pan. Fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove all of the bacon and place it on paper towels to dry.


Place the potatoes and 1 tablespoon of salt in a large pot, and cover the potatoes with water. Bring the potatoes to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook the potatoes about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.


While everything is cooking, thinly slice the jalapeno peppers. Following this, chop the green onions. In a large bowl, combine the cream cheese, mayonnaise, garlic powder, and pepper. If you are not a fan of mayonnaise you can substitute with sour cream. Mix the dressing together for a minute. After slicing the potatoes, pour this dressing over them and mix well. Taste the potato with dressing mixture and decide if you want to add more mayonnaise (or sour cream) Stir in most of the bacon bits, green onion, jalapenos, and cheese leaving some behind as a topping. Check the flavor and add any salt if needed. Transfer the potatoes to a serving dish and top with the remaining bacon, peppers, onions, and cheese.

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German Potato Salad

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German Potato Salad

Need a side dish for your BBQ or party? This potato salad recipe is easy and super delicious. Unlike other side dishes, this one will get tore up guaranteed!

Ingredients

  • 3 pounds red potatoes
  • 1/2 pound bacon
  • 1 white onion
  • 1 tablespoon salt + 2 teaspoons
  • 1/2 teaspoon black pepper
  • 2 tablespoons white sugar
  • 1 tablespoon dijon mustard
  • 1/2 cup white wine vinegar
  • 1/2 cup fresh parsley

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Directions

First dice a white onion and set aside. Next stack the bacon slices and then cut them into small bits. Seperate the bacon bits and place them into a frying pan.


Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.


While the potatoes are cooking, fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove half of the bacon and place it on paper towels to dry. Add the diced onions and continue to cook on medium heat until they turn translucent. Once translucent, add the sugar, 2 teaspoons of salt, 1/2 teaspoons of black pepper, and 1 tablespoon of dijon mustard. Next pour in the white wine vinegar and stir the pan making sure to scrape up anything burnt on the bottom. Raise the temperature to medium high and bring the pan to a boil. At this point turn off the heat and pour the bacon onion mixture over the potatoes. Stir the potato bacon onion mixture together until all potatoes are coated. Top with fresh chopped parsley and / or chives.

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Loaded Mashed Potatoes

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Loaded Mashed Potatoes

This is probably the most decadent and delicious mashed potato recipe you will ever try! Why not take your Easter or Thanksgiving meal to the over the top level with this simple and flavorful mashed potato recipe.

Ingredients

  • 6 large russet potatoes (5 lb)
  • 1 cup sour cream
  • 1/2 cup half n half
  • 8 oz cream cheese
  • 4 tablespoons butter
  • 3 garlic cloves
  • 6 slices of bacon
  • 4 green onions
  • 2 cups shredded cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 tablespoon kosher salt

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Directions

First, place 6 slices of bacon in a frying pan and cook at a medium heat. Next, peel and dice all the potatoes, making sure the are all relatively the same size. Place the chopped potatoes in a large saucepan or dutch oven, add 1 tablespoon of salt, then cover them with water. Bring the potatoes to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook the potatoes 15 to 25 minutes until they fall apart when poked with a fork. When the bacon is cooked, move the slices to paper towels and allow them to dry and cool. Next, chop the garlic and green onions and add them to a small frying pan along with 4 tablespoons of butter. Fry up the onions and garlic on a medium heat until they are slightly browned. At this point, remove the pan from the burner and set aside to cool. Next, chop all the bacon into small bits and set aside. When the potatoes are finished cooking, remove them from the heat and drain off the water. Combine the potatoes, butter garlic onion mixture, sour cream, cream cheese, half n half, rosemary and paprika into a mixing bowl. Run the mixer on medium until potatoes are smooth and fluffy. While mixing, drop in about ⅓ of the chopped bacon, onions, and shredded cheese. Salt and pepper to taste. After mixing for a few minutes, transfer the potatoes to a un-greased (or grease it if you must) casserole dish or a 9 x 13 dish. Top with the remaining bacon, shredded cheese, and green onions. Bake at 350 for 15-20 minutes or until cheese is nice and melted.

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Loaded Potato Salad

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Loaded Potato Salad

Looking for a great side dish for your summer BBQ? Our loaded potato salad recipe is the perfect fit for anything on the grill. And it yields a large amount so you can feed a gang of hungry party people. For this recipe you will boil the potatoes like you would for a traditional potato salad. If you want to bake the potatoes instead, you can salt and oil up the potatoes and bake at 400F for 50 – 60 minutes. Either way this potato salad is topped off with the usual loaded baked potato dressings. Optionally add sour cream or greek yogurt to top off this summer pleaser.

Ingredients

  • 4 large russet potatoes
  • 6 – 8 slices bacon
  • 4 chopped green onions
  • 1/4 chopped red onion
  • 4 hard boiled eggs
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 1/2 cup sour cream
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper

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Directions

First, place 4 potatoes in a large pot. Add 1/4 cup kosher salt and then submerge the potatoes in cold water. Cook the potatoes on high heat until the water reaches a rolling boil, then dial back the burner to a medium high. Cook the potatoes for 40 minutes then test for tenderness. Once tender, remove the potatoes and let them cool for 1 to 2 hours until they reach room temperature.


While cooking the potatoes, cook the slices of bacon and when finished, place them on a paper towel to absorb the grease. When the bacon has cooled, chop into small bits and set aside for later.


Once the potatoes have cooled to room temperature, peel the potatoes using a paring knife. Cut each potato in half lengthwise, then cut the halves in half lengthwise producing 4 lengthwise potato slices. Next cut the potato slices into chunks.


In a large mixing bowl, combine the wet ingredients of mayonnaise, sour cream, and dijon. Add the potatoes to the mixing bowl.


Next, chop the onions and add to the mixing bowl but leave a small amount of green onion for later. Add the seasonings to mixing bowl.


Double slice 2 eggs and add them to the mixing bowl.


Mix the contents of the bowl, then cover and refrigerate for 3 hours or until fully chilled. You can also leave the potato salad in the refrigerator overnight and continue the next day.


When ready, remove the potato salad from the refrigerator. Stir up mixing bowl contents a little bit, then taste test checking if you need more salt, mayo, or sour cream. And usually the answer is yes! Make adjustments, then add the cheese and most of the bacon. Stir this together to mix the ingredients.


Finally as a topping, and last 2 eggs, more cheese, and the reserved bacon and green onions. Bring it to your BBQ and rock it like a boss!

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