Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, loaded warm potato salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Loaded warm potato salad is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Loaded warm potato salad is something which I have loved my whole life.
View Delicious Potato Salads W/ Quick Recipes from Hidden Valley® Ranch. [intro]Warm Loaded Baked Potato Salad is the loaded baked potato but in salad form! This warm potato salad recipe is great warm or cold. This loaded potato salad will delight your taste buds.[/intro] Types Of Potato Salad. Growing up, my mom made a cold, mayonnaise-based potato salad.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have loaded warm potato salad using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Loaded warm potato salad:
- Take 4 room temperature eggs
- Take 6 slices bacon
- Take 680 g fingerling potatoes, halved
- Prepare 1 shallot, finely sliced
- Get 1 tbsp capers
- Make ready 2 tbsp mayonnaise
- Take 100 g plain Greek yogurt
- Take 1 tsp Dijon mustard
- Prepare Handful fresh chives, chopped
Add the potatoes, bacon, Cheddar and white parts of the. When potatoes are al dente, remove from heat and drain,. place drained potatoes in bowl with ranch mixture and carefully turn to coat. Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes.
Instructions to make Loaded warm potato salad:
- Lay the eggs gently into a small pot of boiling water. Make sure there's enough water that the eggs are fully submerged. Boil for 5 min 15 sec, then remove them to an ice bath. Once completely cooled, place them in the fridge.
- Fry the bacon in a large pan on medium-high heat. When crispy, remove the bacon to a paper-towel lined plate to drain. Set the pan aside. Do not toss the bacon grease.
- Drop the potatoes into a large pot of boiling salted water. Let boil for about 15 minutes, or until the potatoes are fork tender. Pull the potatoes out and spread them on a platter lined with a clean kitchen towel. Let them steam and dry up while you return to the eggs.
- Pull the eggs from the fridge. One at a time, gently tap the eggs all over with the back of a spoon. Peel them carefully in the sink under lightly running cold water. Set the eggs aside again until you're ready to assemble.
- Put the pan you used to fry the bacon back on medium-high heat. Add the potatoes, and let fry for 1 minute until they start to get some crispy edges. Crumble the bacon, then add it as well as the shallot and the capers to the pan. Keep frying for 3 to 4 minutes. Pour everything into a large mixing bowl.
- Add the mayo, Greek yogurt, mustard, a large pinch of chopped chives, and several grinds of black pepper to the bowl. Toss to combine. Serve warm, with each portion topped with an egg and an extra sprinkle of fresh chives.
Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve. Combine sour cream, pepper and Miracle Whip. A creamy dressing made with Dijon mustard, mayonnaise, Parmesan cheese, vinegar, cayenne pepper, and paprika works perfectly with warm red potatoes.
So that is going to wrap it up for this exceptional food loaded warm potato salad recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
