Recipe: Delicious Loaded warm potato salad

Loaded warm potato salad. This Warm Loaded Baked Potato Salad is one of my personal favorites when it comes to potato salads. I was inspired by this loaded potato salad when I discovered it in a little store here on the west side of Cleveland. They had this recipe for hot potato salad that is amazing.

Loaded warm potato salad This potato salad's not for the faint hearted. Literally, because bacon grease is a key component. Other than that, it is both delicious and decadent. You can cook Loaded warm potato salad using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Loaded warm potato salad

  1. You need 4 of room temperature eggs.
  2. Prepare 6 slices of bacon.
  3. It's 680 g of fingerling potatoes, halved.
  4. You need 1 of shallot, finely sliced.
  5. Prepare 1 tbsp of capers.
  6. Prepare 2 tbsp of mayonnaise.
  7. It's 100 g of plain Greek yogurt.
  8. It's 1 tsp of Dijon mustard.
  9. It's Handful of fresh chives, chopped.

And, when paired with a simply seared piece of salmon or a small steak, not to mention a few sensible. How to Make Loaded Potato Salad Cut the baby potatoes in half or the larger ones in quarters to make bite-sized piece. Steam or boil potatoes until fork tender. Loaded Potato Salad Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, Nova Scotia Loaded Potato Salad Recipe photo by Taste of Home Combine sour cream, pepper and Miracle Whip.

Loaded warm potato salad step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..

A creamy dressing made with Dijon mustard, mayonnaise, Parmesan cheese, vinegar, cayenne pepper, and paprika works perfectly with warm red potatoes. View Recipe. this link opens in a new tab. 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.

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