Loaded Red Gold Potato Salad Food

RED POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
• Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
• Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

LOADED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender., Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings., Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled., Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

LOADED RED & GOLD POTATO SALAD

Steps:

• Wash potatoes and cut into quarters for the smaller ones, and eights for the larger ones. I chose not to peel for color and the extra fiber.Both of these potatoes were on sale, I love it when I get a bargain.
• Add potatoes to a large pot, and cover with water, add about 1 teaspoon kosher salt to water if desired. Cook for about 20 minutes until tender.
• Add sliced bacon to a platter lined with paper towel, arrange bacon slices, and cook in microwave till crisp.Then chop into bite size pieces or crumble.
• Once potatoes are cooked, drain in colander and add to a large bowl.
• Boil eight eggs to hard boil stage, let cool & peel, then chop into large size pieces, if you like smaller pieces, by all means be my guest.This Pix shows 6 ,but I use 8 total, one for the garnish and 7 in the salad.
• Cube monterey jack cheese into small cubes.
• Chop green onion tops to desired size, and set aside till needed.
• Chop Baby Sweet Gherkins into desired size.
• Cube sharp cheddar into small pieces.
• This is what they looked like when I was done.
• Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.
• In a separate bowl, add the mustard, mayonnaise, sour cream, chopped chive, onion powder, black pepper, splenda packets,salt if needed, & pickle juice.
• Whisk together till blended. Then pour over the cooked potato mixture.
• Toss gently to blend, adding more of the mayonnaise mixture if additional is needed.
• Garnish Top of potato salad with what ever you desire, eggs, chopped onion tops, paprika, or small baby pickles. You can leave it plain also.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.