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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Sautéed Garlic Mashed Potatoes

Mashed potatoes fit so well with any meat and gravy recipe. They also make a great side dish for every Thanksgiving and Easter meal. For this recipe we created a family sized pot of sautéed garlic and green onion mashed potatoes. This recipe is easy to adjust to your preferences by adding more or less butter and seasonings.

Ingredients

7 russet potatoes

4 garlic cloves

4 green onions

1 cups half and half

4 tablespoons butter

1 tablespoon kosher salt

Directions

First, start by washing and peeling 7 russet potatoes. Why 7 you may or may not ask? This is a lucky potato number so good things will come to those who eat this dish. Next, cut a potato in half lengthwise, then cut both halves in half to produce 4 slices. Next, cut each potato slice into 1/2 inch pieces and add them to the cooking pot. Repeat this step for the remaining potatoes.

Next, fill the cooking pot to the top with water. As an extra step, you could remove some starch from the potatoes by emptying the water and refill it. Place the pot on a stove top burner and turn the burner on to high. Add 1 tablespoon of Kosher salt to the potatoes.

Next, wash and chop 4 green onions. Place the white and light green bits into a fry pan and set aside the dark green bits. Next, mince 4 garlic cloves and place into the fry pan. Add 4 tablespoons of butter to the fry pan and place on a stovetop burner on medium low.

When the potatoes reach a boiling point, stir the potatoes, reduce the heat to medium high, and start your timer for 25 minutes. Keep stirring the garlic butter mixture and once the contents begin to brown, remove the pan from the burner. Keep in mind the contents will continue to cook as the pan and butter are hot!

After 25 minutes, check to see if the potatoes are ready by slicing through several chunks with a knife or fork. There should be a consistent lack of firmness across all chunks that you test. If needed continue cooking another 10 to 20 minutes. Once the potatoes are ready, pour them into a colander to drain the water. Let sit for about 5 minutes to fully drain.

Next, add the potatoes back to the cooking pot. Add the butter garlic onion mixture. Add 1 cup of half and half. Next begin the mashing process and continue until potatoes are smooth and creamy. This may take up to 5 minutes, but should me more like 3. Take time to stir the contents every minute to bring potatoes from the bottom of the pot to the top.

Next add the green onion bits and stir them into the mashed potatoes. Next, add any cheese that you like to the pot or skip this step. The potatoes are now ready to serve and enjoy!

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Category: Potatoes