Loaded Barbeque Potato Salad
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 Potato Salad
Ingredients
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
Instructions
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!
Got a GREAT Potato Salad Recipe? Check THIS out!
Reser’s “America’s Best Potato Salad Challenge” invites potato salad lovers to submit their family’s favorite potato salad recipe featuring this potassium-packed vegetable. The top five winners will have the opportunity to compete at the inaugural World Food Championships in Las Vegas and have a chance to win the $10,000 grand prize.
Recipes will be evaluated based on appearance, taste and originality. Consumers are now invited to go to www.AmericasBestPotatoSalad.com to submit their best recipe and find detailed contest information.
Contest Prizes:
·Top 10 winners will be featured in Reser’s “America’s Best Potato Salad” digital cookbook.
·Top 5 winners will each receive $1,000 plus a $1,000 travel stipend to compete at the World Food Championships in Las Vegas, November 2-4, 2012.
· Grand prize winner will receive $10,000.
Contest Timeline:
- May 3, 2012 Recipes can now be submitted at www.AmericasBestPotatoSalad.com
- July 31, 2012 Contest closes at midnight PST
- Aug 17, 2012 Top 10 recipes selected and online voting opens
- Aug 31, 2012 Voting closes as of midnight PST
- Sept. 17, 2012 Reser’s will announce the top five winners
- Nov. 2, 2012 The top five winners will compete at the World Food Championships event and have a chance to win the $10,000 grand prize
About Reser’s
Oregon-based Reser’s is the leading North American provider of deli salads, fresh salads, side dishes and prepared foods. Founded in 1950 by Earl and Mildred Reser, the company remains privately owned and operated and committed to providing delicious foods for the supermarket and food service industries.
For more information, visit www.resers.com.
Disclaimer – I was supplied a gift card to assist in purchasing the items necessary to create this recipe. All thoughts and opinions are 100% my own, as always.
FYI – I am featuring more Villeroy & Boch plates in todays post – LOVE that Pasta Bridge up there in the first photo! The knife is from New West Knifeworks…gorgeous! The boy is mine. Scars to prove it.
