Recipe of Super Quick Homemade Loaded warm potato salad

Loaded warm potato salad.

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, loaded warm potato salad. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Loaded warm potato salad is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes yummy. They're fine and they look fantastic. Loaded warm potato salad is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have loaded warm potato salad using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Loaded warm potato salad:

1. {Get 4 of room temperature eggs.
2. {Get 6 slices of bacon.
3. {Make ready 680 g of fingerling potatoes, halved.
4. {Make ready 1 of shallot, finely sliced.
5. {Get 1 tbsp of capers.
6. {Get 2 tbsp of mayonnaise.
7. {Make ready 100 g of plain Greek yogurt.
8. {Take 1 tsp of Dijon mustard.
9. {Make ready Handful of fresh chives, chopped.

Instructions to make Loaded warm potato salad:

1. Lay the eggs gently into a small pot of boiling water. Make sure there's enough water that the eggs are fully submerged. Boil for 5 min 15 sec, then remove them to an ice bath. Once completely cooled, place them in the fridge..
2. Fry the bacon in a large pan on medium-high heat. When crispy, remove the bacon to a paper-towel lined plate to drain. Set the pan aside. Do not toss the bacon grease..
3. Drop the potatoes into a large pot of boiling salted water. Let boil for about 15 minutes, or until the potatoes are fork tender. Pull the potatoes out and spread them on a platter lined with a clean kitchen towel. Let them steam and dry up while you return to the eggs..
4. Pull the eggs from the fridge. One at a time, gently tap the eggs all over with the back of a spoon. Peel them carefully in the sink under lightly running cold water. Set the eggs aside again until you're ready to assemble..
5. Put the pan you used to fry the bacon back on medium-high heat. Add the potatoes, and let fry for 1 minute until they start to get some crispy edges. Crumble the bacon, then add it as well as the shallot and the capers to the pan. Keep frying for 3 to 4 minutes. Pour everything into a large mixing bowl..
6. Add the mayo, Greek yogurt, mustard, a large pinch of chopped chives, and several grinds of black pepper to the bowl. Toss to combine. Serve warm, with each portion topped with an egg and an extra sprinkle of fresh chives..

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