Potato salad scares me! No, really… the thought of having to boil the potatoes to perfection so they don’t fall apart in the salad but aren’t still raw in the center is terrifying to someone who is used to getting picked on for that one time she managed to boil the pot of water dry and STILL managing to only soft boil eggs. It’s a rare talent. But now, I have to learn things like this because the hubby was recently diagnosed as diabetic and I’ve read (and been told by the dietician) that potato salad is better than hot potatoes for him. And since he has to curb his bacon consumption, finding a good loaded baked potato recipe seemed like a good option.
Loaded Baked Potato Salad
- 3 pounds potatoes
- 1/2 pound of bacon, crumbled
- 1 bunch green onions, chopped fine
- 2 celery ribs, chopped fine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tablespoon yellow mustard
- 1/2 cup shredded cheese
- Peel and cube potatoes into potato salad size chunks. (Seriously, I’m not even going to guess what dimensions, just make them a healthy bite size) Boil for 15 minutes, or until just fork tender. To make life easy, I then put the potatoes in a chilled bowl and let them cool so they’d stiffen up a bit and not crumble.
- Fold in all indredients EXCEPT shredded cheese until potatoes are coated
- Fold in shredded cheese last so it doesn’t turn into a big clump
- Refrigerate for at least an hour before serving
Little tip: I’ve become a HUGE fan of baking bacon! I use the broiler tray so all of the grease drips into the lower pan and I’m not left with soggy, greasy bacon. To do this, lay bacon in a single layer on the pan and put into a cold oven. Turn the oven to 400 degrees and bake until crispy. Don’t ask me why you don’t preheat the oven this time. It’s a tip someone gave me a while ago and it works very well!