Loaded Baked Potato Salad With Three Cheeses


2 pounds potatoes, cubed but with skin left on
1 tablespoon olive oil
1 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon garlic salt with parsley
1/4 teaspoon pepper
1/2 cup brocolli, chopped
1/2 cup cauliflower, chopped
1/2 cup celery,. chopped
2/3 cup cheddar, shredded (but not finely)
1/4 cup feta
1/4 cup parmesan
1/4 cup bacon (this would be about 5 strips or so)
1/4 cup green olives, sliced
1 cup sour cream or greek yogurt
2 tablespoons horseradish (more if you like)
1/4 dried leak flakes (that you can rehydrate in the vinegar, of just substitute ¼ cup o
1 small jar pimentos with liquid (optional)
Salt and pepper to taste


Preheat oven to 425°F. In a roasting pan, sprinkle the potatoes with a little olive oil, cumin, chili powder, garlic and salt. Roast at 25-30 minutes, stirring occasionally. When potatoes are fork done, set aside to cool. *Recommended doing a day in advance so they can cool in the fridge.
In a bowl, whisk together all the dressing ingredients. Then, add the cauliflower, broccoli, celery, cheeses, bacon, olives, and potatoes. Mix together and store in frig till the picnic.


This is a recipe that I am hoping would make Keillor proud. In the quest for a potato salad that stood out, I invented it as a somewhat decadent crowd pleasing side. I tend to do a little prep cheating by using the salad bar for the broccoli, green olives, cauliflower, celery, and cheeses. It is much easier than doing all the chopping yourself plus you can get more suitable portions than getting a whole cauliflower and only using a fourth of it. You may need to cut things up a little smaller, but it depends on how chunky you want the potato salad and how much time you have.

For a video demonstration of making this recipe, visit http://downhomefoodie.blogspot.com/2011/04/loaded-baked-potato-salad.html.


4 to 6


Friday, April 22, 2011 - 8:13am


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