Loaded Potato Salad
Servings: 4
Ingredients:
Ingredients:
2 lbs. red potatoes
1/2 c sour cream (or greek yogurt)
1/2 c mayo
1/2 c cheddar cheese, shredded
6 green onions, sliced
6 strips bacon, cut into pieces
1 Tbsp lemon juice (1/2 small lemon)
Bone Suckin' Sauce Seasoning
Salt and Pepper to taste
Directions:
Cook potatoes whole in a large pot. Just bring the potatoes to a boil then turn it down on simmer. I put 2 Tbsp. of sea salt to each quart of water in the pot. Salt bring out the flavor of the potatoes, it won't make them salty at all.
Check the tenderness of the potatoes with a fork after 12 minutes of cooking. If potatoes are still too hard, cook a little longer until tender. Put drained potatoes in a ice bath to cool. After 1-2 minutes, potatoes should be cool enough to handle. The skins will be easy enough to just peel off with your hands. I used a paring knife to help get into the cracks and crevices of the potatoes. It just made it a little easier. Dice up the skinned potatoes and put to the side.
In a medium sized bowl, combine sour cream, mayo, lemon juice, salt and pepper. Mix well. Pour the liquid over the potatoes. I spread a generous amount of seasoning over the potatoes. The seasoning brings out a good barbecue flavor to the salad. It depends on your tastes. The best way to know is taste, taste, taste everything. If you've never heard of "Bone Suckin' Sauce" and seasoning, let me introduce you. It's delicious!
If you don't access to this seasoning, you can use your favorite barbecue seasoning. Sprinkle shredded cheese over the top of the seasoned potatoes. Fry up bacon, pat all extra grease off bacon and let cool for 1 minute. Crumble up bacon into small pieces and sprinkle on top of the cheese. Garnish with chopped green onions on top of the salad. I put the potato salad in the fridge to marinate overnight.
It was so good!
Note: I made this potato salad for a very large group of 20+ people. I used the following ingredients, but used the same directions to put it together.
Group of 20+ People - Ingredients
10 lbs. red potatoes
3 c sour cream or yogurt
1 1/2 c & 3 Tbsp. Mayo
4 c shredded cheddar cheese
12 green onions, sliced
2 packs of bacon
3 Tbsp lemon juice
Bone Suckin' Seasoning
Salt and Pepper to taste
For making large amounts, it is best to . . .
Salt and Pepper to taste
Directions:
Cook potatoes whole in a large pot. Just bring the potatoes to a boil then turn it down on simmer. I put 2 Tbsp. of sea salt to each quart of water in the pot. Salt bring out the flavor of the potatoes, it won't make them salty at all.
Check the tenderness of the potatoes with a fork after 12 minutes of cooking. If potatoes are still too hard, cook a little longer until tender. Put drained potatoes in a ice bath to cool. After 1-2 minutes, potatoes should be cool enough to handle. The skins will be easy enough to just peel off with your hands. I used a paring knife to help get into the cracks and crevices of the potatoes. It just made it a little easier. Dice up the skinned potatoes and put to the side.
In a medium sized bowl, combine sour cream, mayo, lemon juice, salt and pepper. Mix well. Pour the liquid over the potatoes. I spread a generous amount of seasoning over the potatoes. The seasoning brings out a good barbecue flavor to the salad. It depends on your tastes. The best way to know is taste, taste, taste everything. If you've never heard of "Bone Suckin' Sauce" and seasoning, let me introduce you. It's delicious!
It was so good!
Note: I made this potato salad for a very large group of 20+ people. I used the following ingredients, but used the same directions to put it together.
Group of 20+ People - Ingredients
10 lbs. red potatoes
3 c sour cream or yogurt
1 1/2 c & 3 Tbsp. Mayo
4 c shredded cheddar cheese
12 green onions, sliced
2 packs of bacon
3 Tbsp lemon juice
Bone Suckin' Seasoning
Salt and Pepper to taste
For making large amounts, it is best to . . .
TASTE, TASTE, TASTE!
This potato salad was a hit at our family cookout yesterday.
Enjoy!
Enjoy!
1 comment:
Gosh that looks so good! I love potato salad and I could just eat that off the computer screen! Ha!
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