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Loaded Baked Potato Salad

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Source: Vintage Cookery

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Vintage Cookery




Serves
6
Prep
45 minutes
Cook
Marinate for at least 1 hour

This is Chef Austin & Amy's favorite side dishes. Everything you love about baked potatoes whipped up into an easy to serve salad. If you want to take this salad to the next level do this: candy your bacon. Put your bacon on a baking sheet, rub plenty of brown sugar and smoked paprika onto each side of the bacon and cook in oven at 350F untill crispy, about 15-20 minutes. You'll never want normal bacon ever again. 

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me

~ Chef Austin Merath


Ingredients


5-6 Golden Russet Potatoes, Washed and Cubed

5-6 Strips Cooked Bacon, Chopped, Rendered Fat Reserved

5-6 Green Onions, Chopped

1 C Cheddar Cheese, Cubed

1 C Mayo

1 C Sour Cream

1-2 Tsp Sea Salt

1 Tbsp Freshly Cracked Pepper


Directions


Step 1
Start a pot of boiling salted water (throw a tablespoon of salt in a gallon of water) and add the cubed potatoes to the pot and boil just until the potatoes are fork tender.


Step 2
I
n the mean time you can chop up the rest of the ingredients and fry the bacon. When potatoes are done, run them under cool water in a strainer to cool them down. 


Step 3
Mix the sour cream and mayo with the salt and pepper in a large bowl. Take your saved bacon grease (never throw such a precious commodity away!) and whisk it into the mayo mixture to infuse that bacon flavor. With a rubber spatula, fold in the chopped bacon, green onions, cheese, and cooled cooked cubed potatoes.


Step 4
Taste the salad and season with salt if needed. You can eat it right away, but its best to let it sit for a few hours for all the flavors and ingredients to mend together and get to know each other.


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