Friday, June 1, 2012

Award Winning Loaded Baked Potato Salad

You guys may remember that a couple of months ago my family hosted their Annual BBQ Competition down in SC, and that this year the competition was opened up to “Blue Ribbon sides” as well.

My family really brought the competition! We had three folks enter the meat portion and over a dozen dishes into the sides competition. Not all the sides were gluten free, but wouldn’t you know that out of all of those sides….

a gluten free one won!

Take that gluten Winking smile

with text

Gluten Hates Me – Award Winning Loaded Baked Potato Salad

Family Size Portion

You’ll need:

13-15 small red potatoes OR 8-9 larger red potatoes

1 cup 0% fat plain Greek yogurt

1 cup low fat sour cream

1 block extra sharp cheddar cheese, shredded (I LOVE Cabot Cheeses)

2 tbsp. minced fresh chives (If you don’t have chives you can use scallions)

3 garlic cloves, diced

1/4 cup olive oil

8 strips of bacon cooked crisp


Start by scrubbing the potatoes. Pat dry. If you’re using the small potatoes, you only need to cut off a circle. Reference this post for specifics in that method. For the larger red potatoes, you want to slice the potatoes in half and then into 1 inch square chunks.

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You don’t need to peel the potatoes or worry about small blemishes, but be watchful for bad bits of potato like this:

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and toss those in the garbage.

Once you have all your potatoes chopped, in a large bowl combine the potatoes with 1/4 cup olive oil and the diced garlic. Using your hands, toss the potato well to coat.

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Spread on to a greased baking sheet in as close to a single layer as you can get.

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Roast SLOWLY in a 350 degree oven for 35-45 minutes, stirring and flipping every 10-15 minutes. It’s important to roast them slowly, or else the garlic would burn. Cook the potatoes until they are fork tender and starting to turn golden brown. Once cooked, place the potatoes in a large bowl.

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Add in the yogurt, sour cream, and shredded cheese.

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Stir well and sprinkle with a dash of pepper.

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Take 6 strips of the cooked bacon and crush into small bits. Add to the potatoes with your minced chives. Stir to combine. The bacon adds enough saltiness to the recipe, which is why there is no added salt.

Serve immediately or chill and serve later. You reserve the last two strips of bacon to crumble on top when you’re ready to serve.

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I also like to save a handful of chives to sprinkle on top too.

A note on chives:

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I mentioned in the recipe that you can use scallions instead, but if you can get your hand on chives – do it! They add such a nice, zesty, almost ‘sour cream and onion chip’ flavor to the potato salad.

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Speaking of Award Winning, yours truly made a Top 10 List! SmileOn the Chef 2 Chef Network, check out the list HERE.

Happy Friday!