Loaded Red Gold Potato Salad Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender., Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings., Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled., Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

Steps:

• Wash potatoes and cut into quarters for the smaller ones, and eights for the larger ones. I chose not to peel for color and the extra fiber.Both of these potatoes were on sale, I love it when I get a bargain.
• Add potatoes to a large pot, and cover with water, add about 1 teaspoon kosher salt to water if desired. Cook for about 20 minutes until tender.
• Add sliced bacon to a platter lined with paper towel, arrange bacon slices, and cook in microwave till crisp.Then chop into bite size pieces or crumble.
• Once potatoes are cooked, drain in colander and add to a large bowl.
• Boil eight eggs to hard boil stage, let cool & peel, then chop into large size pieces, if you like smaller pieces, by all means be my guest.This Pix shows 6 ,but I use 8 total, one for the garnish and 7 in the salad.
• Cube monterey jack cheese into small cubes.
• Chop green onion tops to desired size, and set aside till needed.
• Chop Baby Sweet Gherkins into desired size.
• Cube sharp cheddar into small pieces.
• This is what they looked like when I was done.
• Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.
• In a separate bowl, add the mustard, mayonnaise, sour cream, chopped chive, onion powder, black pepper, splenda packets,salt if needed, & pickle juice.
• Whisk together till blended. Then pour over the cooked potato mixture.
• Toss gently to blend, adding more of the mayonnaise mixture if additional is needed.
• Garnish Top of potato salad with what ever you desire, eggs, chopped onion tops, paprika, or small baby pickles. You can leave it plain also.

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.