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Loaded Baked Potato Salad 3 Ways
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Test Kitchen Approved Recipe

This classic base recipe for potato salad can be seasoned with a trip around the world depending on what spices and fresh herbs you have on hand. We did versions cheese blends, an Asian-style seasoning, and with Greek inspired flavors.


YIELD
8 servings

INGREDIENTS


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NOTES

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.



DIRECTIONS

Dice potatoes into 1/2- 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.



SERVING SUGGESTIONS

Serve cold with your favorite BBQ or picnic fare.

THANKS TO
Amy MacCabe, Savory Spice—South End/Charlotte, NC owner

NUTRITION
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

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