Sysco Foods Potato Salad

[Yvone Brem]

Thiswas a last minute switch for me. I had already planned on making traditional potato salad for the 4th. Had the ingredients and everything but then I saw your recipe in my email and decided to give it a try. It was a hit! Even my son, who normally refuses to eat potato salad, enjoyed it. Thanks for this recipe.

I enjoy being part of the Food Network seasonal food blogger gatherings but have not had a chance to participate in a long time. Summer is definitely one of my favorite seasons for cooking, and I knew I had to sneak in at least one recipe before we slide into a season of stews and soups. Here is our new favorite recipe for a baked potato salad. This recipe would be great for any of your summer dinner parties.

I LOVE potato salad, all that creamy goodness mashed in with one of my favorite foods. For this potato salad recipe, I wanted to change things around from how I normally make a potato salad. I had seen a few recipes floating around for a loaded baked potato salad, and decided to play around with that idea. I baked the potatoes instead of boiling them, which was a genius ideas as there is no added moisture in the salad. The dressing is loaded with everything that should be placed in a baked potato; sour cream, chives, green onions and lots of crispy bacon.

I have made this salad almost every week since I found the recipe. It is a refreshing change from the heavy Mayonnaise dressing usually used in potato salad and the dill flavor with the red potato is amazing.

I used your recipe as inspiration. I never follow a recipe totally because i love to cook and make up my own after looking a several recipes for ideas. This reminded me of my moms potato salad so i stuck to most of your ingredients except i exchanges spicy mustard for the vinegar, garlic powder for the garlic salt. Kept the rest of your ingredients and added boiled eggs, black olives and red pimento. Guests loved it. Thanks for the inspiration

This Loaded Baked Potato Salad Recipe has all the great baked potato toppings combined into a flavorful potato salad. Cheese, bacon, sour cream and green onions make this a truly unforgettable side dish.

My local grocery store makes a version of this potato salad in their deli. After buying it several times I decided to just make it myself. The great thing about that is you can make the potatoes as firm or tender as you prefer. Also feel free to add more sour cream, bacon, cheese or green onions. I went easy on the bacon and green onions because I find that they can easily overpower a dish. But if you want extreme bacon, go for it!

This is great! I had an idea that I wanted a Cajun potato salad (boiling the potatoes in crab boil) but needed a good sour cream base to compliment the spicy crab boil. Combining the two was just perfect. Thanks for the recipe!

The Whole Hog potato salad is the only one we all like, and this tastes exactly like it! Thank you! I used 2 large leftover baked potatoes because I had them, but followed the dressing recipe as written. Will make this over and over.

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What Are The Best Kind Of Potatoes For Potato Salad? I recommend red skin or Yukon Gold potatoes since they hold their shape better. If you prefer a softer potato salad, you can use Russet potatoes; Just be sure to peel Russet potatoes first, since their skins are tough.

Build The Salad. To the potatoes, add chopped boiled eggs, celery, onion, and the potato salad dressing. Gently stir to combine until everything is well coated in the dressing. (It may seem like a lot at first, but the dressing will soak in a bit as the salad sits.)

Store Properly! Store leftover potato salad up to 4 days in the fridge. Potato salad should only be out at room temperature up to 2 hours, and up to 1 hour outside in the heat. Return potato salad to the fridge as soon as possible after serving, or put the bowl on ice to keep it cold.

This Warm Loaded Baked Potato Salad is one of my personal favorites when it comes to potato salads. I was inspired by this loaded potato salad when I discovered it in a little store here on the west side of Cleveland. They had this recipe for hot potato salad that is amazing.

Trust me you will see why I love the warm potato salad recipe. It is like having a bake potato but only it is bake potato salad. So for your next family gathering why not whip up hot baked potato salad! It really will be crown pleasing!

I have made this salad almost every week since I found the recipe. It is a refreshing change from the heavy Mayonnaise dressing usually used in potato salad and the dill flavor with the red potato is amazing.

20 minutes is far too long, they were too mushy to even mix. I found it to be pretty bland and ended up adding lemon juice, a bit of hot sauce, and a bit of sugar. Definitely should have just used fresh garlic as well.

I am a true Midwest southerner. Born and raised in central Arkansas lived in Kansas and Nebraska for the last decade. I have been looking for this recipe. Found this one am making it for my sons confirmation dinner Palm Sunday. Thanks for posting!!!

Some recipes for loaded baked potato salad call for ranch dressing, but not mine. The dressing for this potato salad is pretty basic and consists of simply sour cream and mayo. I found that keeping the dressing simple was best so that the flavors of the cheddar cheese, bacon and chives could really shine.

(Note: I realize posting on 2 pages is a policy violation. After posting this on the Kitchen Table I realized it would have better exposure here. I apologize to the admins, but I felt this was important. Please leave it both places)

FOLKS, TAKE A LOOK AT THE PAGE LINKED. I printed out the list and it is 23 pages long! YOU MAY VERY LIKELY HAVE SOMETHING ON THIS LIST. For instance, if you have any kind of store-bought potato salad LOOK IT UP ! Here is just one example of what you may have

It's always safer that way because YOU control it and probably have more stringent standards. My mom told me that cold creamy salads like that are the most common to have spoilage. She would make them herself, never bought them, but she'd always keep them ice cold.

Our stake does stake girls camp every two years. The stake president really wanted the girls to spend more time together as a stake, so he thought having them eat together would work great. In comes the schlemiel asked to make that happen. And this year, it was me.

Breakfast (50 people, stake leaders and YCLs): yogurt and granola, bagels with cream cheese, peanut butter, jelly and hot chocolate and orange juice

Lunch (50 people, stake leaders and YCLs): Make-your-own cold-cut sandwiches, baggies of cut veggies and cups of ranch dressing, watermelon, potato chips

Dinner: Grilled teriyaki chicken, pesto pasta salad with summer veggies, watermelon, potato chips and lemonade

Breakfast (25, steak leaders only): Chocolate chip pancakes with syrup, fresh pineapple and grapes, hot chocolate and orange juice

Lunch (250, whole stake): Make-your-own cold-cut sandwiches, baggies of cut veggies and cups of ranch dressing, watermelon, hard-boiled eggs, bags of chips, string cheese, granola bars. There will be the option to eat there at the pavillion or take a brown paper bag and take your lunch to be with your ward or head out on a hike.

Dinner (250, whole stake): Pulled pork sandwiches with coleslaw, corn on the cob, potato salad and lemonade

Lunch: Frito bag walking tacos with all the fixings, apples, fruit leather and Capri Suns. (This will be served to everyone, but it is mostly for girls that need to be certified to cook something on their hike with the Buddy Burners. They will have all the fixings for the tacos and then heat up the pre-cooked ground beef mixture.) Dinner (40, stake leaders and stake presidency only): BBQ baby back ribs, roasted garlic mashed potatoes and corn on the cob. Dessert: grilled pineapple with caramel sauce and vanilla ice cream.

Dearest Steph got all the non-perishables two weeks before and we kept it all in my garage and then we both did the perishables two days before camp, which was Saturday. That night, I organized a cutting and prep night at my church kitchen with my Relief Society. A few angel women came and helped us chop tons of vegetables and prep bags and bags of stuff. I think that is what really saved our bacon at camp. The only thing we cut at camp was watermelon.

I am sure there is good info I forgot about, but if I remember, I will add it. If you are about to embark on the tough calling of girls camp food and you have questions, go ahead and email me. I would be happy to help. I really mean it. [email protected]. You can also send me a message through the contact page on this blog.

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