Tuesday, September 10, 2013

Luscious Launa's Big Racks BBQ: Loaded Potato Salad

Loaded Potato Salad
Here is a reboot on your mother's potato salad. This salad tastes more like baked potatoes with all the fixings, which  I believe is what we all prefer. This will soon become the most asked for dish at your next family gathering!

  • 5 pounds small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-cooked eggs, roughly chopped
  • 1 pound sliced bacon, cooked and crumbled (set aside a handful for topping)
  • 2 cups shredded cheddar cheese (set aside a handful for topping)
  • 1/2 cup red onion, finely chopped
  • 3 dill pickles, chopped
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2  cup mayonnaise
  • 1/2  cup salad dressing (Miracle Whip) 
  • 2 to 3 teaspoons prepared mustard
  • 1 stalk of green onion, chopped
  • 1/2 teaspoon paprika  

  • Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. 
  • In a small bowl, combine the sour cream, mayonnaise salad dressing and mustard; pour over the potato mixture and toss to coat. 
  • Top with green onion and paprika cheese and bacon