Not your traditional Potato Salad

I hope that everyone had a wonderful Independence Day Holiday.

 

 

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Ours' was pretty quiet around here.  We spent a lot of time

on our back porch just enjoying the beautiful weather

and listening to nature.  So peaceful.

 

We didn't actually celebrate the 4th on Friday, we waited until

Saturday the 5th instead so that our Son & DIL could join us.

We just had a small cookout with hamburgers and hot dogs

and a few sides to go with it.

 

I'm not a fan of traditional potato salad.  I know odd isn't it?

But the rest of my family likes it. What's the 4th without potato salad? 

It just goes so well with hamburgers & hot dogs, or so I'm told. 

So I always make potato salad for the 4th even though I don't eat it.

 Because that's the kind of woman I am.

 

So when I came across this recipe for a different way of making

potato salad I just knew I had to try it.  LOADED BAKED POTATO SALAD

 

This version sounded like something

 I would enjoy eating and the rest of the family

would still get potato salad.  A win, win I thought.

  And we all know that I'm the one who cooks!

So what I say goes.  No arguments!

So far I haven't had any complaints yet about what I make, so I must

be doing something right.  This recipe was one of those JUST RIGHTS.  This was very, very good.

Oh My goodness!  I couldn't quit eating this.  It's a good thing I doubled the recipe!

  It tasted just like the name.

 

The secret to this recipe is BAKING your potatoes.  DO NOT BOIL THEM!

 

So here is the How To and the recipe card I created so that Ya' all can try this too.

 

First, you need about 4-5 Yukon Gold potatoes, scrubbed clean and pierced with a sharp knife.

 

 

Bake those puppies until fork tender.  Cool completely.

I like to place them in the refrigerator to get really cool.  I think that

they tend to peel easier.

 

 



 



When they are completely cooled, peel the skin off with your fingers.

Just look at all that golden-brown goodness!  Cut into 1/2" pieces.

 

 

Mix everything together and refrigerate for about 4 hours (if you can wait

that long).

 

DIG IN AND ENJOY!

 

 

 



 

Recipe adapted from:  Brown Eyed Baker

 

I know you will enjoy this recipe as much as I did!

 

Happy Eating,

Veronica