Everyone in my family who has heard about my new recipe "Loaded Baked Potato Salad" has been anxious to try the recipe. Labor Day is still almost two weeks away lots of time for picnics and easy grilled dinners.
I serve this potato salad when we grill hamburgers. Potato salad completes a simple meal when juicy burgers on toasted buns are topped with lettuce and slice of tomato. I use a coarsely ground beef with 85% lean for a juicy burger.
Loaded Baked Potato Salad
The best toppings from loaded baked potatoes are combined in this salad. Because I don’t peel tender new potatoes this salad doesn't take much time. Roasting the potatoes is easier than boiling and adds "baked potato" flavor. Spread the roasted potatoes out on a cookie sheet to cool them rapidly.
Serves 4-6
2 lb. small red new potatoes, quartered
1 tablespoon olive oil
1 cup regular or light sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/4 teaspoon salt
3/4 cup shredded cheddar cheese
4 slices crumbled bacon, 1 tablespoon reserved
2-4 chopped green onions, 1 tablespoon reserved
Heat the oven to 450 degrees F. Lightly spray a baking pan and add potatoes.
Drizzle with olive oil, 1/4 teaspoon salt and freshly ground pepper. Roast potatoes for 20 minutes or until fork tender, stirring once during baking. Cool to room temperature.
Combine the sour cream, sugar, vinegar, remaining salt and pepper to taste in a small bowl. Add to the cooled potatoes and toss to mix. Stir in the cheese, bacon and green onions. Chill until serving.
Garnish with remaining bacon and green onions just before serving.
Copyright Pat Sinclair 2009
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