November 11, 2012

Loaded Potato Salad+Tailgate

What I Learned about Tailgating this Weekend

What I get excited about:
Loaded  Potato Salad
(a cold version of sour cream+green onion+cheddar+bacon!bacon!bacon! goodness, with some roasted red potatoes hidden in there somewhere)
 recipe at bottom of post
 Football-Style Outrageous Brownies
What my mom gets excited about:
decor, team colors, team-colored jelly beans, orange "spa" water, tablecloths and flowers

All of the above is periphery to what my dad and his friends do when they tailgate sans females most of the season.

This is what the guys got excited about:
Meat! Bacon-Wrapped Scallops

Meat! 
Pork Tenderloin
(And more meat not pictured! Ahi tuna bites, burgers, ham sandwiches, deer sausage, brats.)

 Most eaten non-meat item: 
Grilled red onions, bell pepper and baby portabella mushrooms
 The plate for one of like 15 continous meals: 
Sliced Pork Tenderloin Sandwich with Barbecue Sauce and Grilled Onions/Peppers/Shrooms
(a combo to definitely be repeated)
Morale of the story: We all like to eat good food, so it works out well, especially on a gorgeously 70-degree sunny autumn day. Oh, and everyone else watched and talked about football.

Loaded Potato Salad

5 lb. red potatoes
Olive oil
2 bunches green onions, sliced
2 cups cheddar cheese
½ pound bacon, cooked and crumbled
2 cups/16 oz. sour cream
1 cup mayonnaise
2 Tablespoons white vinegar
1/8 teaspoon cayenne pepper (or more, to taste)
Garlic powder, to taste

Preheat oven to 425 degrees. Chop potatoes and toss in olive oil. Place on a baking sheet in oven at 425 and bake for 25-30 minutes or until cooked through. (I use a fork to cut into it to test texture.)

Let potatoes cool.

Stir onions, cheese and bacon into potatoes. Mix together remaining ingredients in a separate bowl. Toss to coat potato mixture. Serve cold.

Makes a lot (sorry for the lack of quanitified amount.)

1 comment:

  1. Sounds delicious, Madoline! Nice photos too. :)

    ReplyDelete

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