I’m not sure about you but we have lots of BBQ parties to go to this summer; including some of our own. A staple at a lot of BBQs are potato salads. Some people have recipes that have been passed down and some are very traditional. For this potato salad I wanted to turn it up a bit. I have seen lots of loaded baked potato salads out there, but it seemed like something was just missing so with this recipe I added broccoli florets. It can be served warm or cold, and is so delicious it will not disappoint. I hope everyone is having a great summer.
8-10 red skin potatoes
Salt & pepper, to taste
1 cup mayonnaise
1/2 cup sour cream
1 cup sharp cheddar cheese
12 pieces cooked turkey bacon, crumbled
1/4 cup chopped chives
2 cups cooked broccoli florets, chopped
Dash of EVOO, optional
Place the potatoes into a large pot. Bring to a boil over medium-high heat cook for about 20-25 minutes, until tender. Drain the potatoes, and allow to cool to room temperature. Cut into cubes and place into a large bowl.
Next add all of the remaining ingredients and toss together until well incorporated. Place in a serving dish and serve.
Check out the other great dishes from this week’s Food Network Blog #summersoiree below:
The Mom 100: Classic Potato Salad with Celery and Fresh Thyme
Feed Me Phoebe: Creamy Red Potato Salad with Capers, Radishes and Chives
Homemade Delish: Loaded Baked Potato Salad
Creative Culinary: French Potato Salad
In Jennie’s Kitchen: Italian String Bean & Potato Salad
Elephants and the Coconut Trees: Salmon and Potato Salad
The Heritage Cook: Potato, Spring Vegetable and Bacon Salad with Lemon Vinaigrette
Taste with the Eyes: Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Healthy Eats: 5 Potato Salads for a Lighter Picnic
FN Dish: The New Age of Potato Salad: 7 Ways to Do It Up Right