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Prep Time:
30 Minutes
Serves:
8
Grill time:
40 Minutes

Fully Loaded, Crispy, Potato Salad

Potato salad with crunch

Posted on by Andrea Alden
Fully Loaded, Crispy, Potato Salad
Serves 8
Prep Time:
Grill time: 40 Minutes

You know, some of my best recipes come from somehow messing up. Getting the wrong ingredient, not having all of the ingredients, or some other such mishap. That’s how Fully Loaded, Crispy, Potato Salad came about. I realized that I only had baking potatoes when my husband had a hankering for potato salad one evening. I figured everything would be alright, so I proceeded as normal. I peeled, sliced, and boiled, but I wound up overcooking the potatoes. To save things, I decided to make them crispy potatoes. After that decision, I wound up undercooking the eggs too! This was fine with me, but definitely not in accordance with the way you make potato salad. As I see these ingredients coming together I decided to roll with it. What’s better with eggs than bacon? I was also using baking potatoes, so under all that crunchy outside was a light and fluffy inside, another perfect place to put bacon. When all was said and done, it was like eating forkfuls of baked potato and breakfast wrapped into one, delicious, summery, side dish. It was amazing.

Load everything into a bowl
Load everything into a bowl
Serve hot or cold
Serve hot or cold
It's perfect with steak
It's perfect with steak

Fully Loaded, Crispy, Potato Salad

Serves: 8       Total Time: 70 Minutes

Ingredients

  • 4 to 6 fist sized baking potatoes
  • 2 tbsp. butter
  • 1 tbsp. oil
  • garlic powder and salt to taste
  • 3 medium boiled eggs, diced
  • 3 slices of bacon cooked crisp, or ¼ cup bacon bits
  • 1 small red onion, diced
  • 3 green onions, chopped

The Dressing

  • 1 tsp. oregano
  • ½ tbsp. parsley
  • 1 tsp. each of freshly ground pepper and salt
  • 2 tsp. sugar
  • pinch of smoked paprika
  • 1½ tbsp. Dijon mustard
  • 1 tbsp. white vinegar
  • ¾ cup of mayonnaise
  • ¼ cup of sour cream
  • horseradish to taste

Directions

Step 1
Bring a pot of water to the boil. Peel and chop the potatoes into bite-sized pieces. Boil the potato until just a little less than fork tender (They will slide off the fork, but take their time doing so).
Step 2
Preheat the grill to 400°F.
Step 3
Once the potatoes are cooked, toss them with the butter and oil, then lay them flat on a baking tray. Sprinkle with the garlic powder and salt as desired. Bake the potatoes over direct heat for 40 minutes, checking every 10 to 15 minutes, and flipping as soon as one side gets crispy.
Step 4
While the potatoes are cooking, boil up some eggs to medium. You want the yolk to have a more custard-y feel to them, so only boil the eggs for about 4 to 5 minutes instead of 7 for hard boiled. As soon as they’re done, dunk them into ice water to stop the cooking.
Step 5
While everything is simmering, baking or otherwise cooking, combine the dressing ingredients in a bowl and whisk them together. Mix in the onions, bacon bits, and diced egg.
Step 6
Once all nice and crispy, allow the potatoes to cool before mixing them with the dressing and other ingredients.
Step 7
Chill the salad in the fridge for at least 2 hours to overnight. Serve this side with your favorite burgers and sandwiches.
Or sandwiches
Or sandwiches
Like a baked potato
Like a baked potato
Mixed with breakfast... mmm bacon
Mixed with breakfast... mmm bacon

My Fully Loaded, Crispy, Potato Salad started as a disaster and became delicious instead. This is definitely a little extra work than making a traditional potato salad, but well worth the effort – especially if you’re as much of a fan of roasted potatoes as I am. What recipe have you taken from the brink of disaster and turned into a masterpiece?

Happy Grilling! 


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