Loaded Baked Potato Salad | How to be Awesome on $20 a Day

Loaded Baked Potato Salad

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

The long weekend is so close I can almost smell it. It smells like a backyard barbecue.

This long weekend is much needed. Between battling work stress and a bout of obnoxious depression, I’m completely exhausted. My weather app is promising that there will be at least one day of warmth and sunshine. It’s gonna be Scotland hot, and I fully intend to get a mild sunburn. I’m going to eat whatever I want, wear flowery, fluttery clothes, and chill the f out. Don’t you dare try to stop me.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope you have lots of basking in sunshine and setting fire to things and then cooking many meats and ears of sweet corn. If this is in the cards for you, please, in the name of all that is delicious, do not serve your friends and family store bought potato salad with its sad potato bits, horrible celery, and way too much mayo. Not when totally awesome potato salad can so easily be made in your own kitchen.

This Loaded Baked Potato Salad is loaded up with all the good stuff, like cheese and bacon. You know I don’t play around. You will need to plan ahead a bit because this needs to chill in the fridge for at least four hours, but other than that, it’s super simple. Fry some bacon, boil some potatoes, stir a few things together, and then eat totally awesome potato salad that will keep you well away from the deli counter for the rest of your life.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope your future includes burger, loaded baked potato salad, Pimm’s, and a really cute hat. You deserve to be awesome. Let’s do it.

Loaded Baked Potato Salad
Serves 6
Loaded Baked Potato Salad with cheddar and bacon will make you forget all about store bought.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 kilo (about 2 pounds) baby potatoes, quartered
  2. 5 ounces bacon
  3. 1 cup sour cream
  4. 1/3 cup mayonnaise
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon garlic powder
  8. 2 green onions, chopped
  9. 2/3 cup shredded cheddar cheese
Instructions
  1. Chop your potatoes into bite size chunks. This may be in half, quarters, or even smaller depending on how baby your baby potatoes actually are. Just make them into a size that would easily fit on the end of your fork then in your mouth. Add them to a big pot, and cover them with cold water. Add a fat pinch of salt, slap a lid on, and cook your potatoes over medium high heat for about 25 minutes or until they can be pierced with a fork. You want them tender but not mushy. Drain the potatoes.
  2. While your potatoes are doing their thing, chop or scissor your bacon into a large skillet and cook up the pieces until their crisp. Drain your bacon on a paper towel lined plate.
  3. As your bacon is working in the pan, you can also get your dressing ready. In a large mixing bowl that you can fit your potatoes in later, whisk together the sour cream, mayo, salt, pepper, garlic powder and chopped green onions. If you wanted to sneak in a dash of cayenne here, I wouldn't complain.
  4. Once your potatoes are drained, add them to the sour cream mixture along with your bacon pieces. Give everything a gentle fold to coat all everything in the dressing. The dressing will get thinned out from the heat from the potatoes, but don't worry, it will all come back together in the fridge. Put some plastic wrap or a lid on your bowl, and stash it in the refrigerator to chill for at least two hours.
  5. Before serving, stir in the shredded cheddar. Serve cold next to your favorite burgers and hot dogs.
Adapted from No Ordinary Moments
http://awesomeon20.com/
Dill Potato Salad | How to be Awesome on $20 a Day

Dill Potato Salad

Dill Potato Salad | How to be Awesome on $20 a Day

You guys, it’s practically summer and I’m like what?!?!?! It snuck up on me here in Scotland. One minute it was snowing and the trees were all swollen branches with buds that looked like they’d stay asleep forever. The next minute, I’m wishing I was wearing shorts and surrounded by gorgeous green leaves and vibrant flowers. Well done, nature. You sneaky devil.

I’m hoping this means picnics and potlucks and cookouts will be in the near future. You know how I love a good feast with friends and family. And we have a lot of friends and family on the calendar over the next few months. I can’t stop thinking about what I want to feed them all. 

Dill Potato Salad | How to be Awesome on $20 a Day

One of my favorite dishes to bring to a picnic is Dill Potato Salad. This is not your typical mayonnaise mush from a plastic tub at the grocery store deli counter. This is some serious deliciousness right here.

If you can get Yukon Gold potatoes, definitely use them as their medium starchiness and lovely yellow color make them perfect for this potato salad. I used little Charlottes here in the UK, and they worked quite well. Both types of potatoes have a thin skin, which means you don’t have to worry about peeling.

Of course, the thing that really sets this potato salad apart is the fresh dill. There’s something about the smell of dill that just puts me squarely in summer mode. It’s like a lovely fragrant lace, and it just wakes up this dish. 

Dill Potato Salad | How to be Awesome on $20 a Day

I hope you have plenty of rain-free afternoons in your future where you can sit outside and enjoy food with friends. Bring this Dill Potato Salad. You’ll be a star.

Dill Potato Salad
Serves 4
A step up from store bought, this Dill Potato Salad will be the star of the summer potluck.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1-1/2 pounds Yukon gold potatoes
  2. Salt
  3. 1/2 cup mayonnaise
  4. 1/4 cup buttermilk
  5. 1 tablespoons Dijon mustard
  6. 1 tablespoon fresh dill
  7. Black pepper
  8. 1 green onion
Instructions
  1. Put your potatoes in a large pot of salted water and bring to the boil. Lower the heat to a simmer and cook until you can pierce the largest potato with a sharp knife. Mine took about 30 minutes, but it will vary depending the size of your potatoes.
  2. Drain the potatoes then put the colander back over the hot pot. Place a clean kitchen towel over the colander and allow your potatoes to continue to steam for another 15 minutes.
  3. In the meantime, whisk together the mayo, buttermilk, mustard, dill, and salt and pepper. The mixture will be quite thick.
  4. When the potatoes are cool enough to not burn your fingers off, cut them into bite-sized pieces. The skin of Yukon golds is quite tender, so if the skin sticks you can leave it on. If it falls off, I discard it. Don't stress yourself out.
  5. Season with salt and pepper and toss with dressing.
  6. Using scissors, cut your green onions directly into the bowl and give it a final stir.
  7. Allow your salad to hang out in the fridge for a couple of hours before serving.
http://awesomeon20.com/
Skillet Cornbread | How to be Awesome on $20 a Day

Skillet Cornbread

Skillet Cornbread | How to be Awesome on $20 a Day

I caught my first Scottish cold, and it knocked me down hard. I spent a week constantly trying to get back to my bed and making people angry at work with my chest rattling cough. Somebody please send a care package of NyQuil and Luden’s Wild Cherry cough drops. Oh, and Campbell’s tomato soup and Velveeta cheese, please. I can wholeheartedly testify that these things make having a cold suck much less.

Skillet Cornbread | How to be Awesome on $20 a Day

I did manage to make some skillet cornbread in the midst of my suffering. That’s how easy it is. And it goes with so many delicious foods served in hot steamy bowls. It’s seems only logical to have some cornbread in the house while you’re trying to recover from a cold or just from being cold. Let’s do it.

The key is to preheat your pan while you bring your batter together. That’s what gives your cornbread that delightful crust that contrasts so well with the soft center. At a glance, a recipe that requires three different mixing vessels may seem fussy, but I promise you, it’s actually quite simple. We just have to bring everything together in the right order.

Skillet Cornbread | How to be Awesome on $20 a Day

I’m so happy to start feeling alive again. Slowly but surely. By next weekend, I’ll be ready to take on the world. Until then, chili and skillet cornbread forever.

Skillet Cornbread
Serves 8
Skillet Cornbread has a crunchy crust and a fluffy inside and is perfect with a bowl of something hot and steamy.
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. 203 grams (1-1/2 cups) cornmeal
  2. 1-1/4 cups milk
  3. 135 grams (1 cup) all-purpose flour
  4. 1 tablespoon baking powder
  5. 1 teaspoon salt
  6. 1/2 cup vegetable oil
  7. 2 eggs
  8. 1 tablespoon butter
Instructions
  1. Preheat your oven to 450F and place a 10-inch cast iron skillet in the oven as it heats.
  2. In a medium mixing bowl, stir together cornmeal and milk, and allow it to soak for 15 minutes.
  3. In a large mixing bowl, gently whisk together flour, baking powder, and salt.
  4. In a large measuring cup or small bowl, whisk together vegetable oil and eggs. Add the oil and egg mixture to the soaked cornmeal and milk and whisk to combine.
  5. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula.
  6. Put on an oven mit and carefully remove your skillet from the hot oven. Add butter and swirl it around as it melts to coat the pan. Pour your cornbread batter into the hot skillet and return it to the oven. Bake for 25 minutes or until golden brown on top.
  7. Carefully remove the pan from the hot oven. You can serve it from the pan if serving right away, but you don't want to store it in the pan if there are any leftovers. Slice and serve thick wedges with butter and your favorite bowl of hot, steamy awesomeness.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
Spring Dreaming | How to be Awesome on $20 a Day
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