Spud Toss

No, I haven't invented a new game coming to a country fair near you. I'm actually trying to find new and creative ways of saying "potato salad" :) Let's face it, w/ as many recipes we have at our fingertips thanks to Mr. Internet, you have to catch someone's eye or they will pass right on by. And posting yet another recipe labeled the same as numerous ones before it is NOT the way to do it. But come on, it's the end of July, who can resist a good potato salad for a picnic, barbecue, pool party, or weeknight supper? Some things are just meant to be eaten during the fun of summer and it's one of them. Plus, there are 10000000000000 varieties out there to try, experiment w/ and make your own, so why not put a dent in that number while you can? This latest version comes to us from a fellow blogger friend, Wanna Be a Country Cleaver. I discovered her blog due to the vast connections I am making on Facebook with fellow food blogs and everyday foodies alike. I love her site, and this is just one of the many mouth watering recipes I want to try. And I have to say, b/c of this, she can be labeled "genius" from me! I shared with you that one of my favorite ways to eat a baked potato is "loaded". Well this smarty has taken that same idea and turned it into a potato salad. I know! I was excited too the first time I saw it. Obviously so, b/c I had to find a spot in my menu for it ASAP. Along side a beef roast I'm cooking on the grill (don't worry, that recipe is coming too) and some summer fresh cucumber slices, this tater salad is going to become a star at our dinner table in no time!

Loaded Potato Salad 
1 1/2 lbs. red potatoes, cut into 3/4" cubes. (Peel half. Leave other half w/ skin on)
1 oz. ranch dressing packet
3/4 c. sour cream
1/4 c. mayo
1/2 tsp garlic, grated
1/2 tsp ground pepper
1 tsp Dijon mustard
3/4 c. sharp cheddar cheese, shredded
5 slices bacon, cooked and chopped
2 TBS minced chives

Place potatoes in a large pot and cover w/ 1" of water. Bring potatoes to a boil, reduce heat and simmer 10 minutes on medium heat until fork tender. Drain. Place on lined baking sheet and sprinkle w/ ranch packet. Toss gently to coat. Place in fridge for 30 minutes or until cool. While cooling, whisk together sour cream, mayo, garlic, pepper and mustard. When potatoes cool, mix w/ sour cream mixture. Combine well. Fold in bacon and cheese. Sprinkle w/ chives and chill for 2 hours before serving.

Shared on Gooseberry Patch July 27, 2011

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Shared on Around My Family Table July 28, 2011

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Shared on Lady Behind The Curtain Aug. 3, 2011