Loaded Baked Potato Salad
Potato Salad exploding with loaded potato toppings.
Ingredients
Salad Ingredients:
2 lbs. potatoes, cubed but with skin left on
1 tbls. olive oil
1 tsp. Cumin
1 tsp. Chili powder
1 tsp. garlic salt with parsley
¼ tsp pepper
½ cup broccoli, chopped
½ cup cauliflower, chopped
½ cup celery,. chopped
2/3 cup cheddar, shredded (but not finely)
¼ cup feta
¼ cup Parmesan
½ cup bacon (this would be about 5 strips or so)
¼ cup green olives, sliced
Dressing Ingredients
1 cup sour cream or Greek yogurt
¼ cup ranch dressing
1-2 tbls horseradish (more if you like)
¼ cup olive oil (or bacon fat)
½ cup apple cider or rice wine vinegar
¼ cup dried leak flakes (that you can rehydrate in the vinegar, of just substitute ¼ cup onion of your choice)
1 small jar pimentos with liquid
Salt and pepper to taste
Directions
Directions:
1. Preheat oven to 425°F. In a roasting pan, sprinkle the potatoes with a little olive oil, cumin, chili powder, garlic and salt. Roast at 25-30 minutes, stirring occasionally. When potatoes are fork done, set aside to cool. *Recommended doing a day in advance so they can cool in the fridge.
2. In a bowl, whisk together all the dressing ingredients. Then, add the cauliflower, broccoli, celery, cheeses, bacon, olives, and potatoes. Mix together and store in frig till the picnic.
Created by IT Foodie
Website: http://itfoodblog.blogspot.com/
Twitter: @DownHomeFoodie