Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, loaded potato salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Add the potatoes, bacon, Cheddar and white parts of the. 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.
Loaded Potato Salad is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Loaded Potato Salad is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook loaded potato salad using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Loaded Potato Salad:
- Make ready 18 large red potatoes
- Get 16 oz bacon
- Prepare 32 oz sour cream
- Make ready 3 blades of leek, chopped
- Get 1 1/2 c. shredded cheese (Mexican mix)
- Make ready 4 Tbsp mayonnaise
- Prepare 3 Tbsp White vinegar
- Prepare 2 Tbsp red pepper
- Make ready 2 large tomatoes, chopped
- Take to taste Salt,
The potatoes are boiled until tender and creamy, then dressed evenly with mayonnaise-based dressing, and toppings of your choice. INGREDIENTS IN loaded POTATO SALAD Classic potato salad is made by tossing potatoes with a mayo/mustard dressing, pickles, celery and hard-boiled eggs. This Loaded Potato Salad skips the traditional add-ins and is dressed like a baked potato with a mayo/sour cream ranch dressing, cheese, bacon and green onions. Here's what you'll need: Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth.
Steps to make Loaded Potato Salad:
- Cut a potato lengthwise; take one half, slice it lengthwise, and then chop 3/4 inch segments off the sliced half. Toss the chunks in half a large pot of water. Repeat for all potatoes. Cook on the stovetop until fork tender, i.e. a fork applied gently can break a potato chunk.
- While cooking potato chunks, fry up the pound of bacon until crispy, and then chop it all into large bacon bits and set aside.
- When fork tender, drain all water, and then repeatedly rinse potatoes with cold water and drain until the potatoes are cool. Transfer the potatoes to a very large bowl.
- Add the sour cream and mayonnaise, mix until homogenous, and then add the bacon bits and all other ingredients. Mix again. Do not overmix, though, as it breaks down the potatoes.
- Chill for at least a half hour in the refrigerator, and then serve.
This Loaded Potato Salad skips the traditional add-ins and is dressed like a baked potato with a mayo/sour cream ranch dressing, cheese, bacon and green onions. Here's what you'll need: Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Cool in pan on a wire rack. Place the potatoes into a large pot and cover with lightly salted water. Drain the potatoes, and allow to cool to room temperature.
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