Loaded Baked Potato Salad 3 Ways
- 3 lbs. red potatoes
- 8 slices bacon
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1/3 cup freeze-dried chives
- 3/4 tsp. coarse ground black pepper
- 1/2 tsp. Mayan sea salt
1st way - Southern American:
- 2 Tbsp. Castle Peak Cheese Sprinkle
- 2 scallions, sliced thin
2nd way - Asian:
- 2 Tbsp. Indochina Seasoning
- 2 Tbsp. chopped fresh cilantro
3rd way - Greek:
- 1 Tbsp. Mt. Eolus Greek Style Seasoning
- 2 Tbsp. chopped fresh parsley
Pick one of the above seasoning options to combine with the base recipe. Or triple the base recipe and serve all three seasoning options for a party.
Dice potatoes into ½- to 1-inch pieces, depending on your bite size preference. Place potatoes in a large pot, add a dash of salt and cover with water. Bring to a boil and simmer until potatoes are just tender, about 5 to 7 min. Drain, rinse potatoes with cold water and set aside to cool. Cook bacon in a small skillet until crisp, transfer to paper towel-lined plate to cool, then dice into small pieces. Place bacon pieces in a large bowl and add remaining ingredients for the base recipe. Stir in ingredients for one of the seasoning options. Gently stir in cooled potatoes. Refrigerate until ready to serve.
Serve cold with your favorite BBQ or picnic fare.