I created this fun and summery recipe for a new-to-me brand of mayonnaise – Blue Plate® Mayonnaise. I was thrilled that they wanted me to experience and use their new Blue Plate® Light Mayonnaise with Greek Yogurt, as I’ve been itching to make a potato salad again, and mayo is exactly what I needed!
Summer. It’s grilling. It’s ice cream. It’s lemonade. It’s easy foods – things like pasta salads and garden greens. It’s potato salad. I love a good potato salad, as it’s quick and easy, but still packs a lot of flavor and is hearty enough to work as a substantial side dish. There’s also a world of things you can do to make it different enough to make several times throughout the summer without ever getting tired of it. This particular potato salad can be served either hot or cold, though I favor it hot. Just depends on if you are toting it to a picnic or not – but really, it’s great at any temperature. Just remember, it does contain mayo, so don’t leave it sitting out all day – that’s a no-no. Seven is a huge fan of it – and why not? Potatoes covered in cheese, bacon, and tomatoes? What’s not to love?
The flavor is much like that of a loaded baked potato, but the addition of just a bit of barbeque sauce changes it up in a blink. Great alongside ribs, or burgers – barbequed or fried chicken…it just goes. And trust me – it goes. You’ll be carrying home an empty bowl from the cookout for sure!
Loaded Barbeque Baked Potato Salad
- 3 pounds white potatoes, cut and boiled until just tender
- 1/2 pound bacon, fried & crumbled (reserve drippings)
- 1 onion, chopped and cooked until translucent
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup prepared barbeque sauce
- salt and pepper, to taste
- 2 cups Mexican Blend Cheese
- 2 medium tomatoes, diced
- 1/4 bunch cilantro, chopped
- Preheat oven to 350.
- Combine sour cream, mayonnaise, barbeque sauce, bacon drippings and seasonings. Set aside.
- In a large bowl carefully combine potatoes, onions, bacon crumbles and half of cheese. Add sour cream mixture and stir to combine. Pour into casserole dish and top with remaining cheese.
- Bake at 350 for 15-20 minutes, or until cheese is melted and bubbly.
- Serve with fresh tomatoes and chopped cilantro. Enjoy!
Blue Plate Light Greek Mayonnaise
So…what makes Blue Plate Light Greek any different? Good question! First – it’s the only mayo being made with Greek yogurt. So, same great tang you get from the original, but with far less fat (yay!) and, believe it or not, you even get a bit of protein thrown in there for good measure! I loved that it was light and fresh, and it makes for a great addition to this salad, or, any other recipe that calls for mayonnaise.
Blue Plate has a few amazing recipes created by James Beard winning Chef Alon Shaya of Shaya restaurant in New Orleans and you can find them (Shrimp Tzatziki, Spicy Chicken Salad Sandwich, or Charred Broccoli Salad), as well as loads of others, by clicking here.
I can do you one better though! On Tuesday, May 24 (that’s tomorrow!) you can join us for a fun Twitter chat! We will be talking up Blue Plate between 12-1pmEST, so join us for info, ideas, and a good time! Follow along with me (I’m @doughmesstic) and the hashtag #BluePlateGreek…hope to see you there!
Disclaimer: This post was sponsored by Blue Plate Mayonnaise. All thoughts and opinions are my own.