Shannons Loaded Baked Potato Salad Recipes

LOADED BAKED POTATO SALAD

Steps:

• Boil POTATOES in 3 quarts water for 10-15 minutes until potatoes are fork-tender. Drain potatoes and allow to cool. *See footnotes for Instant Pot method
• In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, (optional) VINEGAR, SALT, and PEPPER and set aside.
• In a large mixing bowl, combine POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE.
• Pour dressing mixture over potatoes, and gently toss to coat.
• Serve chilled. To store, allow to cool completely and refrigerate up to five days in an airtight container.

ALL-AMERICAN LOADED BAKED POTATO SALAD

Steps:

• Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
• 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. Cover and chill in the refrigerator until ready to serve.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Season potatoes with salt and pepper and spread in the baking pan.
• Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
• Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
• Refrigerate salad before serving, 4 hours to overnight.

SUNNY'S EASY T-BONE STEAK N POTATOES SALAD

Steps:

• For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size
• Preheat a grill to medium high.
• Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle.
• For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes.
• For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir.
• Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature.

SHANNON'S LOADED BAKED POTATO SALAD

Steps:

• 1. 1. Cube potatoes and boil until tender. Rinse under cold water (you can use ice cubes to move the chilling process along).
• 2. 2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine, gently folding sour cream and mayonnaise so you're not mashing the potatoes. Save some of the cheese, bacon bits and onion to put on top to make pretty.
• 3. 3. Chill at least 2 hours before serving.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.