Susans Loaded Baked Potato Salad Food

LOADED BAKED POTATO SALAD

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
• Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
• Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
• Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
• Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

LOADED BAKED POTATO SALAD

Steps:

• Cube and boil potatoes with salt.
• Drain.
• Crumble bacon and slice onions (including tops).
• Combine sour cream, pepper and Miracle Whip.
• Add to potatoes.
• Add bacon, onions and cheese (reserve some of each for top).
• Mix with potatoes.
• Pour into baking dish.
• Top with reserved cheese, onions, and bacon.
• Bake 350 for 10-15 minutes (until cheese melts).

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Season potatoes with salt and pepper and spread in the baking pan.
• Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
• Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
• Refrigerate salad before serving, 4 hours to overnight.

LOADED BAKED POTATO SALAD

Steps:

• Whisk together the Best Foods® Organic Mayonnaise, vinegar, lemon juice, grainy mustard, salt, and fresh dill. Transfer roasted potato mixture to a large bowl and cool slightly, about 10 minutes. Toss with dressing and refrigerate until completely cooled, at least 30 minutes but can be done a day ahead. Finish the salad by adding the tomatoes, scallions, bacon, arugula, and goat cheese. Serve chilled or at room temperature.

ALL-AMERICAN LOADED BAKED POTATO SALAD

Steps:

• Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
• 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.

EASY LOADED BAKED POTATO SALAD

Steps:

• Cut potatoes into bite sized pieces.
• Boil for about 12 minutes or until fork tender.
• Drain potatoes and allow to cool completely.
• Add remaining ingredients; all of which can be adjusted to your liking.

SUSAN'S BEST POTATO SALAD

Steps:

• Peel potatoes and cut into 1/2 inch cubes.
• Mix oil, vinegar, salt, sugar and garlic.
• Pour over warm potatoes.
• Refrigerate until cool.
• When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
• Garnish with a few radish slices and green onion sprigs if desired.

SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD

Steps:

• Slice potatoes into a large serving bowl.
• Coarsely chop eggs with the potatoes.
• In a small mixing bowl, combine remaining ingredients.
• Pour dressing over potatoes and eggs, stir gently to coat all.
• Serve chilled or at room temperature.

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.