Fully Loaded, Crispy, Potato Salad
Potato salad with crunch
by Andrea Alden
Load everything into a bowl
- 4 to 6 fist sized baking potatoes
- 2 tbsp. butter
- 1 tbsp. oil
- garlic powder and salt to taste
- 3 medium boiled eggs, diced
- 3 slices of bacon cooked crisp, or ¼ cup bacon bits
- 1 small red onion, diced
- 3 green onions, chopped
- 1 tsp. oregano
- ½ tbsp. parsley
- 1 tsp. each of freshly ground pepper and salt
- 2 tsp. sugar
- pinch of smoked paprika
- 1½ tbsp. Dijon mustard
- 1 tbsp. white vinegar
- ¾ cup of mayonnaise
- ¼ cup of sour cream
- horseradish to taste
Bring a pot of water to the boil. Peel and chop the potatoes into bite-sized pieces. Boil the potato until just a little less than fork tender (They will slide off the fork, but take their time doing so).
Preheat the grill to 400°F.
Once the potatoes are cooked, toss them with the butter and oil, then lay them flat on a baking tray. Sprinkle with the garlic powder and salt as desired. Bake the potatoes over direct heat for 40 minutes, checking every 10 to 15 minutes, and flipping as soon as one side gets crispy.
While the potatoes are cooking, boil up some eggs to medium. You want the yolk to have a more custard-y feel to them, so only boil the eggs for about 4 to 5 minutes instead of 7 for hard boiled. As soon as they’re done, dunk them into ice water to stop the cooking.
While everything is simmering, baking or otherwise cooking, combine the dressing ingredients in a bowl and whisk them together. Mix in the onions, bacon bits, and diced egg.
Once all nice and crispy, allow the potatoes to cool before mixing them with the dressing and other ingredients.
Chill the salad in the fridge for at least 2 hours to overnight. Serve this side with your favorite burgers and sandwiches
Like a baked potato
Mixed with breakfast... mmm bacon
My Fully Loaded, Crispy, Potato Salad started as a disaster and became delicious instead. This is definitely a little extra work than making a traditional potato salad, but well worth the effort – especially if you’re as much of a fan of roasted potatoes as I am. What recipe have you taken from the brink of disaster and turned into a masterpiece? Happy Grilling!