I LOVE being part of the Food Network seasonal food blogger gatherings but have not had a chance to participate in a long time. Summer is definitely one of my favorite seasons for cooking, and I knew I had to sneak at least one recipe in before we slide into a season of squash and comfort foods. Here is our new favorite potato salad for Summer Soiree.
Potato salad has been on my mind for a few weeks now. I blame it from planning a weekend of camping for Lenny’s birthday. I had hopes of making a big batch, and bringing it along but last minute I decided to wait. As soon as we got home, I got back in the kitchen and whipped up a batch.
I LOVE potato salad, all that creamy goodness mashed in with one of my favorite foods. For this potato salad recipe I wanted to change things around from how I normally make a potato salad. I had seen a few recipes floating around for a loaded baked potato salad, and decided to play around with that idea. I baked the potatoes instead of boiling them, which was a a genius ideas as there is no added moisture in the salad. The dressing is loaded with everything that should be placed in a baked potato; sour cream, chives, green onions and lots of crispy bacon.
For more potato salad inspiration, check out the recipes these delicious food bloggers made.
The Heritage Cook: French Potato Salad with Haricot Vert (Gluten-Free)
Weelicious: Blue and White Potato Salad
Napa Farmhouse 1885: Mom’s Potato Salad (the Best Ever!)
Red or Green: Spicy Potato Salad with Jalapeno and Vinegar Vinaigrette
Feed Me Phoebe: Healthy Greek Potato Salad
Elephants and the Coconut Trees: Creamy Potato Salad with Mint
In Jennie’s Kitchen: Warm Smashed Roasted Potato Salad
FN Dish: 10 New Ways to Do Up Potato Salad
Domesticate Me: Warm Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula
Recipe: Baked Potato Salad
** serves 4 – 6 people, depending on their appetites
- 2 pounds russet potatoes, washed, dried and pricked all over with a fork
- 2 tablespoons red vinegar
- 1/2 cup mayo
- 1 cup sour cream
- 2 tablespoons chives, finely minced
- 5 green onions, finely diced
- 8 strips bacon, cut into small dice
- Preheat the oven to 425. Wrap the potatoes in foil, and place into the oven, and bake for 45 – 55 minutes. You will them a little firm but still soft. Not mushy.
- Unwrap the potatoes, set aside and let them cool.
- While the potatoes are baking, cook the bacon until crispy. Place on a paper towel to remove any extra fat.
- In a small bowl mix together the vinegar, mayo, sour cream, chives and onions. Set aside.
- Cut the potatoes into small pieces, place into a serving bowl and then mix in the dressing and half of the bacon.
- Garnish with rest of the bacon.