Loaded Baked Potato Salad

Potato Salad exploding with loaded potato toppings.

Loaded Baked Potato Salad.wmv


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



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.

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