Friday, July 8, 2011

Loaded Baked Potato Salad

Inside this local market is my secret weapon for getting "Grandma Food" on the table in a hurry. Grandma Food is a term coined by Aunt B. that denotes any food that can be attached to good memories. It can be any food group, just as long as it's not low-cal.

Everyday Harps deli is busy frying the best Tyson chicken you ever put in your mouth. Golden brown, crispy and picnic ready.

It would be a sin not to pair the fried chicken with Martha Harp's Secret Recipe Hot Rolls. Fluffy and the tops all shiny with a slather of butter!

In the deli, next to the coleslaw, mustard or mayo potato salads sets a big bowl of their own recipe Loaded Baked Potato Salad. If I stop for bread or milk, and I happen to walk past the deli counter, I can pick up a pint of this delicious side for dinner. It's great cold but it's just as good heated up in the oven and topped with a little more cheese. Great as a side with a steak or grilled chicken. We had dinner at our daughter's over the 4th and she had a very similar casserole that made me want the whole 9X13 dish. They would have seen me if I'd taken it off into a corner with a big spoon, so I was nice and just ate a serving (or two)! I know it's dangerous, that's why I'm sharing with you guys!

Loaded Baked Potato Salad
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup shredded cheddar cheese
Thinly sliced green onions (optional)
Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick potatoes with a fork and bake 50-60 minutes or until tender. Remove potatoes from oven and cool completely.
Combine sour cream and mayonnaise in a small bowl. Chop bacon and red onion, add to sour cream mixture with the shredded cheddar. Stir in salt and pepper then cover and refrigerate.
Coarsely chop potatoes into 1/2-inch pieces. Place in a large bowl and fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onions and shredded cheddar cheese. Can be served hot or cold, simply reheat in buttered casserole and top with more cheese!


  1. Joyce, that potato salad sounds wonderful. Mr. P is grilling steaks for dinner tonight so I might just have to give this one a try. Thanks for sharing. Have a great weekend.

  2. Wow! This one sounds incredibly wonderful.

  3. This sounds yummy and looks like it would come together quickly, thanks for sharing! Have a wonderful weekend!

  4. This looks sooooo good! Thanks for the recipe!

  5. Because I'm lazy and by myself a lot, I will actually make instant potatoes and load them up. Doesn't beat the real thing, but it'll do.

  6. Oh my, oh my, oh my! You are making my mouth water and I just had LUNCH! Stop it!


    xo, Cheryl

  7. Joycee -- this is definitely making it to the table this summer. If I only understood Pinterest I could pin this! It looks so good. Thanks for the recipe. Joni

  8. I'll be trying this as soon as I get home!
    I've been making the same old potato salad for years.
    It time to kick up my heels and try something new!
    I love all "Grandma" food. I wish I had Aunt Bee's home cooking at my house!

  9. That all looks so good, and that is the best-looking potato salad I've ever seen!

  10. Yummy! Do you leave the potato skin on when you cut them up? My DH and I love potato salad (actually, anything potato), but daughters, not so much. That's just more for us. And anything with bacon and cheese, well, you just can't beat that.

  11. This one sounds like a keeper!
    I love potato salad....even for breakfast.

  12. Joycee, about to make this yummy looking salad. Question: Did you leave the skins on the potatoes?


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...