Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, loaded warm potato salad. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Loaded warm potato salad is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Loaded warm potato salad is something that I’ve loved my whole life. They are nice and they look fantastic.
This Warm Loaded Baked Potato Salad is one of my personal favorites when it comes to potato salads. I was inspired by this loaded potato salad when I discovered it in a little store here on the west side of Cleveland. They had this recipe for hot potato salad that is amazing. Add the potatoes, bacon, Cheddar and white parts of the.
To get started with this recipe, we must first prepare a few ingredients. You can have loaded warm potato salad using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Loaded warm potato salad:
- Prepare 4 room temperature eggs
- Get 6 slices bacon
- Prepare 680 g fingerling potatoes, halved
- Prepare 1 shallot, finely sliced
- Make ready 1 tbsp capers
- Get 2 tbsp mayonnaise
- Prepare 100 g plain Greek yogurt
- Get 1 tsp Dijon mustard
- Take Handful fresh chives, chopped
Combine sour cream, pepper and Miracle Whip. Loaded Ranch Potato Salad is a creamy potato salad full of bacon, cheddar cheese, and Ranch seasoning. You can't go wrong with that flavor combination. It's the perfect side for you next cookout or potluck.
Steps to make Loaded warm potato salad:
- Lay the eggs gently into a small pot of boiling water. Make sure there's enough water that the eggs are fully submerged. Boil for 5 min 15 sec, then remove them to an ice bath. Once completely cooled, place them in the fridge.
- Fry the bacon in a large pan on medium-high heat. When crispy, remove the bacon to a paper-towel lined plate to drain. Set the pan aside. Do not toss the bacon grease.
- Drop the potatoes into a large pot of boiling salted water. Let boil for about 15 minutes, or until the potatoes are fork tender. Pull the potatoes out and spread them on a platter lined with a clean kitchen towel. Let them steam and dry up while you return to the eggs.
- Pull the eggs from the fridge. One at a time, gently tap the eggs all over with the back of a spoon. Peel them carefully in the sink under lightly running cold water. Set the eggs aside again until you're ready to assemble.
- Put the pan you used to fry the bacon back on medium-high heat. Add the potatoes, and let fry for 1 minute until they start to get some crispy edges. Crumble the bacon, then add it as well as the shallot and the capers to the pan. Keep frying for 3 to 4 minutes. Pour everything into a large mixing bowl.
- Add the mayo, Greek yogurt, mustard, a large pinch of chopped chives, and several grinds of black pepper to the bowl. Toss to combine. Serve warm, with each portion topped with an egg and an extra sprinkle of fresh chives.
You can't go wrong with that flavor combination. It's the perfect side for you next cookout or potluck. Cool in pan on a wire rack. 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.
So that’s going to wrap this up for this special food loaded warm potato salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
