Baked Potato Salad
Nothing says summer like grilling out on the barbeque with friends and family. If you are like me, the meat is great, but I am all about the sides. Fruit salad, Caesar salad, pasta salad, and most importantly, potato salad! I love that there are so many ways to make potato salad and so many variations. Over the years, I have developed my signature recipe for potato salad & let me tell you, it is delish!
My potato salad recipe is a spin on the classic baked potato. I take all the fixings that I would put on my baked potato and make it into a potato salad. Another trick that I like to use to make this dish an extra dish is to serve it warm! You don’t have to! This recipe can also be served cold, but it makes for a fun side dish when paired with a steak or grilled chicken.
What you need
1 lb. red potatoes chopped or used baby reds and cut in half
1 cup sour cream or Greek yogurt
½ cup mayo or mayo substitute
Ranch seasoning packet
1 cup shredded sharp cheddar cheese
1/4 cup finely chopped onion
1 cup chopped bacon or bacon bits
1 bunch of green onions- chopped
1 tsp garlic powder
Salt & pepper to taste
How to make
Chop the potatoes to the desired size and boil until soft (about 30 minutes). Drain and add to a large bowl. In a separate small bowl, mix together sour cream, mayo, ranch seasoning, and other spices. Add the mixture to the potatoes slowly without over-stirring. You may need less or more than you made, depending on the side of your potatoes. Add the bacon bits, onions, cheese & half of the green onions. The cheese will melt that is okay! It is important to the recipe that you allow that cheddar to melt. Salt & pepper to taste. Use the remaining green onions as garnish. Serve warm or place in the refrigerator for a few hours to cool.
This is a fun & easy dish to make for a crowd by just doubling the recipe or to enjoy on your patio with your family!