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C'est La Cuisine Feature: Loaded Baked Potato Salad

Soph

Prep: 30 minutes Serves: 2-3

This potato salad can be served hot or cold and goes great for a summer BBQ. The flavors are a bit more done up than just a baked potato but a bit more fun than generic potato salads that have a mayo base. This was fun to make and more fun to eat.

Ingredients

  • 2 medium potatoes

  • 3 slices of bacon

  • 1 1/2 tbls Dijon mustard or to taste

  • Garlic powder to taste

  • Salt and Pepper to taste

  • 3 stalks of green onions

  • 1 tsp chives

  • 1 tbls olive oil

  • 1/4 cup shredded cheese

  • 1/4 chopped onion

Prep

I’m bad at frying bacon but try to keep it crispy and not burned.

I just chopped everything at the same time.

  1. On medium heat fry the bacon

  2. Drain the grease and shred

  3. Chop the potatoes into smaller chunks

  4. In a pot of water, boil the potatoes to soften

  5. Drain and add to bowl

  6. Chop the onions and green onions

  7. Add all other ingredients into a bowl and mix to taste

  8. Serve warm or add to fridge for at least 20 minutes to chill

Afterthoughts

It mixes pretty nicely and tastes amazing.

This was smooth and tasty. I don’t really care for mustard and that didn’t matter. The soft potatoes were great and easy to eat, the rest just made it like a great baked potato with a bit more going for it. I served it cold and it was still fantastic and smooth and went with the spicy chicken I was eating with it. I highly enjoyed making this for C’est La Cuisine and look forward to make this again.