THE BEST POTATO SALAD RECIPE | HOW TO MAKE LOADED BAKED POTATO SALAD W/ CHRIS BASSETT FROM #RHOP

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt lowers calories and adds protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta offers a lighter texture with similar creaminess.

Start by gathering new potatoes, red, purple, and white ones for color.

Dice the onion for caramelizing.

Chop leftover bacon into small pieces.

Boil the potatoes in salted water for about 15 minutes until tender.

Rinse the boiled potatoes in cold water to stop the cooking process.

Cut the potatoes into halves or quarters to ensure they are similar in size.

Melt butter in a skillet and add the diced onions to caramelize them, seasoning with salt and black pepper.

Cook the onions for about 7-8 minutes until they are nicely caramelized.

Remove the caramelized onions from heat and let them cool.

In a mixing bowl, combine 1 cup of sour cream and 1 cup of mayonnaise, mixing them together.

Add in about half a teaspoon of Dijon mustard for flavor.

Mix in the caramelized onions, chopped bacon, and some green onions into the sour cream and mayo mixture.

Add in the cheese and mix well until combined.

Fold in the boiled potatoes gently to coat them in the mixture.

Sprinkle in some black pepper and the bassets blend seasoning, mixing again.

Transfer the salad to the refrigerator for about 30 minutes to let it set.

After chilling, transfer the potato salad to a serving bowl, ensuring to scrape all from the bottom.

Garnish with additional bassets blend and green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens