Loaded Potato Salad Recipe from Matilda's Summer Garden Party

So, I'm finally getting around to posting some of the recipes from my daughter, Matilda's Summer Garden Party that we had earlier this month.  The first recipe I would like to share with you is my Loaded Potato Salad.

I get weak in the knees for a good loaded baked potato.  I mean I love the works - butter, cheese, sour cream, bacon, chives, salt and pepper - YUM.  A good, loaded baked potato was my inspiration for this wonderful potato salad.  Even if you don't traditionally like potato salad, give this a try - you might be a potato salad fan after all!

Matilda's Loaded Potato Salad

Serves 12

Ingredients:

2 pounds red potatoes, cleaned and cut into 1 inch chunks

1 pound of bacon, cooked and crumbled

5 green onions, cleaned and sliced

1 stalk celery, finely chopped

1 cup mayonnaise

1 cup sour cream

Salt and Pepper, to taste

Directions:

Bring a large pot of salad water to a boil.  Add potatoes cut into 1 inch chunks.  Cook until tender, but not mushy (it's very important not to over cook your potatoes).  Cooking time is approximately 15 minutes.  Drain potatoes, place in refrigerator to cool.

Meanwhile, cook your bacon.  You can cut it prior to cooking, as I have done here, or cook the strips and crumble them later (it's up to you).  Once cooked, crumble each bacon strip and set aside.  

Add mayonnaise and sour cream to a large mixing bowl and combine.  Then add green onions (or chives, if you prefer), celery, bacon, and salt and pepper.  Finally add your cooked, cooled potatoes (don't worry if they aren't totally cooled - that's ok) and fold ingredients together to combine.  Taste and then adjust seasoning.  

Place potato salad in the fridge for at least an hour to allow the flavors to come together.  This is definitely a great make ahead dish, so feel free to make this the day before your party or event! 

Enjoy!

Cottage Mama's Note:  If it doesn't taste quite right to you, it probably needs more salt.  I find that salt can make or break a potato dish - just the right amount and you can hit it out of the park, too little and your flavor will fall very flat.  Keep tasting and adjusting as you see fit.  Remember you can always add more salt, but you can't take it out.