Sunday, June 7, 2015

Loaded Potato Salad


This was my column in the June 4th edition of The Hinton Voice.

[When it comes to summer recipes, potato salad is definitely high up on the list.  Whether you’re heading to a summer potluck, or firing up the barbecue for dinner at home, this recipe for potato salad is certainly going to make a great addition to whatever it sits next to on your plate.

This loaded potato salad has everything that I love about baked potatoes – freshly grated sharp cheddar cheese, a hearty sprinkle of green onions or chives, and loads of delicious bacon.

One of the things I like most about this salad (besides the bacon, who am I kidding) is the fact that it’s made with a base of sour cream with only a small amount of mayonnaise.  While mayonnaise goes really well in traditional potato salads, it can sometimes feel oily and heavy, whereas sour cream gives it a different and unique, lighter texture (quite possibly the only time in history you will hear someone saying this about sour cream).  For an even lighter version of this salad, try swapping out the sour cream for Greek yogurt!]

This recipe can be served either hot or cold.  For the warmed version, simply bake the finished recipe in a pre-heated oven for 10-15 minutes until cheese is hot and bubbly.

Recipe makes 6-8 servings

Ingredients
- 4 large russet potatoes
- 2 eggs
- ½ cup sour cream
- ¼ cup real mayonnaise
- ½ cup cheddar cheese, shredded
- 6 slices of bacon, crumbled
- 2 green onions, sliced
- salt & pepper to taste

Toppings
- 1 tbsp cheddar, shredded
- 1 slice of bacon, crumbled
- 1 green, sliced

Directions

Peel, cube, and boil potatoes.  Cook for about 10-12 minutes max.  If you cook too long, you’ll be making loaded mashed potatoes – which is still pretty great but not what we’re going for here.  

Boil the eggs (I like to cook mine for 12 or so minutes for a hard boiled egg that’s still creamy).  Once eggs are cooked, run under cold water until cool enough to handle.  Peel and dice, then toss with cooled potatoes.

Add sour cream and mayonnaise, and then mix until well combined.  Sprinkle in shredded cheddar cheese, crumbled bacon, green onions, and a sprinkle of salt & pepper. 

Give everything one last stir, then place potato salad in serving bowl and sprinkle with toppings.

If you have the willpower to do so, chill potato salad for at least an hour before serving (or ideally, overnight) to allow the flavors to meld.

- Nutritional Info (1/8 recipe) -
Calories – 274    Fat - 14    Carbs - 26     Protein - 1

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