Fully Loaded Baked Potato Salad #SundaySupper

For this weeks #SundaySupper we are having a Picnic and we all know the best part about a Picnic is how fun all the different recipes are to taste test! 

I can't wait to read through and make a few of the different ideas there's always so many amazing recipes shared during #SundaySupper!
A huge Thank You to T.R. of Gluten Free Crumbley for hosting! 

This week I decided to make my Fully Loaded Baked Potato Salad.

It's taken me a bit to perfect this recipe. I started off the first few times making it with leftover baked potatoes but the potato texture was never right.

So I went with boiled red potatoes and left the skin on for texture and loaded it with all our favorite potato toppings.

I love to have a few different potato salad recipes for Summer Picnic's and BBQ's!
There can never be too many options on the table!

Place 5 pounds of Red Potatoes into a large pot and cover with cold water.
 Bring to a boil and cook for 30-45 minutes until potatoes are fork tender.
Drain water and allow potatoes to cool uncovered.
Dice potatoes with skin into bite size pieces.

Brown 3/4 pound (about 8 slices of thick bacon) until crispy.
Drain on a paper towel.

Once Bacon is cool enough to handle chop into little bits and add to potatoes.

In a small bowl add 1/2 cup Mayonnaise, 2 cups Sour Cream or Greek Yogurt, 2 tablespoons White Balsamic Vinegar, 1/2 teaspoon Rosemary, 1 teaspoon Granulated Garlic, 1 teaspoon Smoked Paprika (optional), 1 teaspoon Sea Salt and Pepper or To Taste and 1/3 cup Chopped Chives.

If your like me you just now realize you forgot a teaspoon of Dijon Mustard so you better add it now.

Toss mixture with potatoes until well coated.

Refrigerate until cold about 3-4 hours.

Stir in 2 cups Shredded Cheddar Cheese.

Cheesy-liciousness! 

Sprinkle with a little more Shredded Cheddar and Chives before serving.

Another favorite Potato Salad for all the summer festivities! 

Make sure to check out all the other fun Sunday Supper Picnic idea's below the recipe! 

I know you'll love 'em all as much as I do! 

Fully Loaded Baked Potato Soup

Recipe by Serena Bakes Simply From Scratch

Fully Loaded Baked Potato Salad filled with skin on red potatoes, bacon, sour cream, cheddar cheese and seasonings.

Prep time: PT15M

Cook time: PT45M

Total time: PT5H0M

Yield: 14 Servings

Ingredients

• 5 pounds Red Potatoes
• 3/4 pound Crispy Cooked Bacon, Chopped
• 1/2 cup Mayonnaise
• 2 cups Sour Cream Or Greek Yogurt
• 2 tablespoons White Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Dried Rosemary
• 1 teaspoon Granulated Garlic
• 1 teaspoon Smoked Paprika (Optional)
• 1 teaspoon Sea Salt Or To Taste
• 1/2 teaspoon Black Pepper Or To Taste
• 1/3 cup Chives, Chopped
• 2 cups Grated Cheddar Cheese

Cooking Directions

1. In a large pot add red potatoes and fill pot with cold water. Bring water to a boil and cook 30-45 minutes or until potatoes are tender when poked with a fork. Drain potatoes and allow to cool. Do not cover pot while cooling so moisture can escape.
2. Once potatoes are cool dice into bite size pieces leaving skin on.
3. In a small bowl stir together bacon, mayonnaise, sour cream, white balsamic vinegar, dijon mustard, rosemary, granulated garlic, paprika, sea salt, pepper and chives. Mix until well combined and pour over the top of potatoes.
4. Stir until well combined, cover and refrigerate until cold.
5. Stir in grated cheese and serve.

Appetizers:

• Caprese Skewers by Hezzi-D's Books and Cooks
• Crisp Cucumber Salsa with Southwest Style Chips by Momma's Meals
• French Onion Dip, with Greek Yogurt by Casa de Crews
• Mediterranean Spiced Hummus by Take A Bite Out of Boca
• Pepperoni Pinwheels by That Skinny Chick Can Bake
• Watermelon Salad by annaDishes

Beverages:

• Blackberry Lemonade by The Redhead Baker
• Blueberry Mojito Mocktails by NeighborFood
• Grandma's Stuff by Jane's Adventures in Dinner
• Minty Cardinal Punch by Food Lust People Love
• Pineapple Ginger Lemonade Spiked with Turmeric by Sue's Nutrition Buzz
• Sangria Punch by A Day in the Life on the Farm
• Strawberry Pineapple Lemonade by Noshing With The Nolands

Main Dishes:

• Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
• Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
• Boneless Chicken Wings by Nosh My Way
• Burger Ice Cream by Brunch with Joy
• Chicken Salad Sliders by Life Tastes Good
• Spanish tortilla by Caroline's Cooking

Sides:

• Broccoli & Tomato Pasta Salad by Flour On My Face
• Buffalo Macaroni Salad by Sew You Think You Can Cook
• Couscous Veggie Salad with Pesto by Cooking Chat
• Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
• Granola Salad by Cindy's Recipes and Writings
• Greek Style Asparagus Salad by Curious Cuisiniere
• No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
• Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
• Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family

Soups and Salads:

• Barley and Rice Salad by Family Foodie
• Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
• Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
• Smoked Turkey Salad by Our Good Life
• Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie's Experimental Kitchen
• Nicoise Salad by The Petit Gourmet

Desserts:

• Bacon-Bulleit Brownies by Culinary Adventures with Camilla
• Fudgey Coca Cola Cake by Recipes Food and Cooking
• Earth Day Cupcakes by Savory Experiments
• Gluten Free Cookie Bars by Gluten Free Crumbley
• Lemon Lime Pound Cake by Vintage Kitchen
• Lemon Yuzu Cookies by NinjaBaker.com
• Mini Lemon Chess Pies by Bobbi's Kozy Kitchen
• No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
• Peanut Butter Bars by Cosmopolitan Cornbread
• Peanut Butter Carob Bars by Pies and Plots
• Sourdough Chunk Cookies by What Smells So Good?

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