Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, loaded warm potato salad. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Loaded warm potato salad is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Loaded warm potato salad is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook loaded warm potato salad using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Loaded warm potato salad:
- Make ready 4 room temperature eggs
- Prepare 6 slices bacon
- Prepare 680 g fingerling potatoes, halved
- Prepare 1 shallot, finely sliced
- Get 1 tbsp capers
- Take 2 tbsp mayonnaise
- Make ready 100 g plain Greek yogurt
- Get 1 tsp Dijon mustard
- Get Handful fresh chives, chopped
Instructions to make Loaded warm potato salad:
- Lay the eggs gently into a small pot of boiling water. Make sure there's enough water that the eggs are fully submerged. Boil for 5 min 15 sec, then remove them to an ice bath. Once completely cooled, place them in the fridge.
- Fry the bacon in a large pan on medium-high heat. When crispy, remove the bacon to a paper-towel lined plate to drain. Set the pan aside. Do not toss the bacon grease.
- Drop the potatoes into a large pot of boiling salted water. Let boil for about 15 minutes, or until the potatoes are fork tender. Pull the potatoes out and spread them on a platter lined with a clean kitchen towel. Let them steam and dry up while you return to the eggs.
- Pull the eggs from the fridge. One at a time, gently tap the eggs all over with the back of a spoon. Peel them carefully in the sink under lightly running cold water. Set the eggs aside again until you're ready to assemble.
- Put the pan you used to fry the bacon back on medium-high heat. Add the potatoes, and let fry for 1 minute until they start to get some crispy edges. Crumble the bacon, then add it as well as the shallot and the capers to the pan. Keep frying for 3 to 4 minutes. Pour everything into a large mixing bowl.
- Add the mayo, Greek yogurt, mustard, a large pinch of chopped chives, and several grinds of black pepper to the bowl. Toss to combine. Serve warm, with each portion topped with an egg and an extra sprinkle of fresh chives.
So that’s going to wrap this up for this special food loaded warm potato salad recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
