Loaded Baked Potato Salad Recipe * Food & Drink

Our Loaded Baked Potato Salad recipe is the cooler more refreshing version of our favorite Loaded Baked Potato. It's perfect for a picnic or summer gathering. It's also a potato salad for those who don't like traditional potato salad. Add it to your list of go to recipes for potluck dinners.

The Best Loaded Baked Potato Salad Recipe
ingredients

• 2 pounds Yukon Gold potatoes
• 1 pound thick sliced apple wood smoked bacon
• 1 cup real sour cream
• 1/2 mayonnaise
• 1/4 cup white vinegar
• 1 bunch of fresh chives
• 1/2 cup of freshly shredded sharp cheddar cheese
• 1 teaspoon of fresh ground black pepper
• 1/2 teaspoon of sea salt

Bake potatoes wrapped in foil. This can be done the night before. Allow to cool. Cut into large cubes. Cook bacon, crumble and then chill. Grate cheese. Chop chives. In a large serving bowl add together cold potatoes, bacon and cheese. Set aside. In a small bowl mix together sour cream, mayonnaise, vinegar, salt and pepper. Add sauce mixture to large bowl and toss together. Do not over mix. Serve topped with chives, bacon bits and sour cream on top. Keep chilled.

Summer Potluck Salad Recipes * Taste Pin

Summer is in full force with picnics, get-togethers, family reunions backyard BBQ's and potluck dinners. We collected to sweet recipes from Pinterest to give you a few ideas for salads to bring and share.

Recipe:
Chicken Bacon and Avocado Salad
Recipe & Photo by:
Gimme Some Oven

Recipe:
Fusilli Pasta Caesar Salad 

Recipe & Photo by:
Taste and Tell Blog

Recipe:
Best Potato Salad Recipe

Recipe & Photo by:
One Good Thing

Recipe:
BBQ Chicken Cobb Salad

Recipe & Photo by:

Damn Delicious 

Recipe:
Honey Lime Rainbow Fruit Salad

Recipe & Photo by:

Cooking Classy

Food & Drink * Taste Pin Grill some Skewers for Dinner

We searched Pinterest and found some great chicken skewer recipes for the grill. Here are our favorites!

Recipe:
Bacon Wrapped Chicken Skewers
Photo:
Domestic Fits

Recipe:
Grilled Lemon Chicken Skewers Recipe
Photo:
Foodie Crush

Recipe:
Chipotle Chicken Kabobs with Avocado Cream Sauce
Photo & Recipe by:
Annie's Eats


Follow on our Pinterest Taste Pin board

Food & Drink * Heirloom Tomato Sandwich

One of my favorite summertime memories is picking fresh tomatoes from my Grandma's garden for tomato sandwiches. Those sandwiches were made from wheat bread, tomatoes, salt and mayo, nothing more. Sandwiches are a great meal during the hottest days of summer when you don't want to turn on the oven. Our heirloom tomato sandwich is a grown up version of the tomato sandwiches of my childhood.

Heirloom Tomato Sandwich Recipe

• 1 medium heirloom tomato {per sandwich}
• fresh mayonnaise {homemade is best}
• pink Himalayan salt
• fresh cracked black pepper
• roasted garlic ciabatta bread
• field greens

Slice tomatoes to desired thickness. Slice ciabatta bread to desired thickness. Add mayonnaise to both pieces of bread. Layer tomatoes and lettuce field greens topping with salt and pepper. Eat open faced or top with second piece of bread. Enjoy!

P.S. The tasty beautiful heirloom tomatoes for our photo is from my sister's amazing organic garden!

recipe & photo by April A. founder & editor-in-chief 

Food & Drink * Tarragon Lemon Salad with Fresh Crab and Avocado Recipe

I always love a good salad. Kristy Bernardo of The Wicked Noodle has combined all my favorite things about a salad into a feast for the eyes as well as the palate in here Tarragon Lemon Salad with fresh crab and avocado. I think I could eat this for lunch everyday and never tire of it. YUM! xo
april-living the sweet life

Tarragon Lemon Salad with Fresh Crab and Avocado Recipe
by Kristy Bernardo of The Wicked Noodle

• 1-8 oz container fresh jumbo lump crab
• 20 cherry tomatoes, sliced into thirds
• 4 cups finely chopped romaine lettuce
• 1 small bunch baby frisee lettuce
• 1 avocado, cut into 12 slices
• 3/4 cup Saucy Mama Tarragon Lemon Mustard

1/4 cup plain yogurtMix together mustard and yogurt in a small bowl to make the dressing. In two more separate bowls, mix just enough dressing to lightly coat romaine lettuce and crab.
Divide lettuce into four bowls. Top with crab, avocado, tomato slices and frisee lettuce. Serve with remaining dressing.
To stack salad as in photo, follow directions through step one and stack using these directions.

by Kristy Bernardo of The Wicked Noodle