Sysco Potato Salad Recipe With Sour Cream

[Ling Baus]

Ienjoy 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.

This was 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 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.

Back in the 90s, my sister and I owned a small restaurant and served a Baked Potato Salad that we ordered from Sysco. It was one of our biggest sellers! This looks like possibly a similar recipe. Can you tell me if this is it?

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.

The BEST ever potato salad! Everyone always asks for this recipe. Such a crowd-pleaser! The trick that makes this potato salad extra delicious is mixing the warm potatoes with a vinegar/salt/sugar mixture. This helps the flavor to go inside the potatoes, making this potato salad extra flavorful!

This blog is centered around small batch recipes that make 2-3 servings, so this recipe stays true to that. It makes about 1/3 cup of ranch dressing, and comes together in just a few minutes.

So think of this recipe as the better version with less mayo. The ranch taste is still there, and honestly the herb flavors are more pronounced. But adjust the consistency to fit what you love, and see the recommendation below if you want to make this dressing smooth and creamy.

This exact recipe creates a thicker ranch dressing than some restaurant-style ranch. If you want a thinner dressing, add more buttermilk (or milk) as needed. Restaurant style ranch varies from place to place, so this is a great recipe to start with (for the flavor), but you can adjust the consistency to fit your preference.

I originally posted this recipe in my Buffalo Chicken Tacos post because it is a PERFECT sauce to drizzle over the top of them! You could also use it on these Buffalo Chicken Sliders, these Buffalo Chicken Lettuce Wraps, OR Loaded Buffalo Tots!

If you make this ranch dressing recipe and love it, a star rating and comment below would be so amazing! Or you could tag me on Instagram so I can see it, too. ? If you ever have any questions, feel free to reach out to me via email so I can help out.

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