Roscoe's Recipes

Southern Recipes and Soul Food

Category: Recipe

  • Shrimp, Turkey and Sausage Etouffee

    Shrimp, Turkey and Sausage Etouffee

    This Shrimp, Turkey and Sausage Etouffee recipe is an authentic and versatile Cajun dish that is easy and fun to make at home.

    shrimp, turkey, and sausage etouffee

    I’ve mentioned in other recipes that part of my family’s heritage is from Cajun people of southern Louisiana. For several large family gatherings we would enjoy eating Gumbo, but our family did not make or eat several other traditional Cajun dishes.

    While I never made an Etouffee in the past, I didn’t let my lack of experience stop me from cooking and enjoying a new meal. After looking up a few recipes from the internet, I decided to give my own twist to an old dish.

    The good news is that most of the ingredients are the same in a Gumbo and an Etouffee, but the method and order for how they were cooked and added is different.

    More Shrimp and Sausage recipes:

    Shrimp and Sausage Boil Foil Packets

    Shrimp and Sausage Grits

    What is the difference between gumbo and Etouffee?

    Gumbo is more of a soup with more liquid used in the recipe, while Etouffee is a thick sauce and creamier. There are so many variations between gumbo and Etoffee and this answer can always vary based on how each dish is made by an individual.

    Shrimp, Turkey and Sausage Etouffee

    Ingredients:

    Turkey Brine Recipe

    • 2 or 3 turkey legs
    • ½ gallon water
    • ½ cup salt
    • ½ cup brown sugar
    • 2 tbsp. onion powder
    • 2 tbsp. garlic powder
    • 1 tsp. cumin
    • 1 tbsp. chili powder

    Etouffee

    • 16 medium sized shrimp (frozen or fresh)
    • Jalapeno Sausage
    • ½ cup of vegetable oil
    • 1 cup all purpose flour
    • 1 red bell pepper
    • 1 medium onion
    • 3-4 stalks of celery
    • 1 lemon
    • 1 bundle of green onion
    • 1 can of tomatoes
    • 2 tbsp. of tomato paste
    • 1 tsp. of garlic powder

    When I make a Gumbo, I usually start by cooking the vegetables, then adding the liquid, protein, and finally the roux. From my research and for my preference, I decided to go in a different order for the Etouffee.

    First, I made the Roux with oil and flour in my favorite jumbo cooker saute pan. The name of the game is to stir, stir, stir! Once the Roux was complete, I added the vegetables.

    If you don’t want to make the Roux from scratch, you can purchase it in a jar.

    roux
    roux

    Instead of a green bell pepper for the Cajun Trinity I substituted a red bell pepper.

    etouffee
    etouffee

    After finely chopping the Trinity vegetables, I added them to the Roux and let the hot pan and hot roux cook the vegetables.

    This will allow you to take a break from all of the stirring, so reduce the heat to medium and let the vegetable cook for a 10 minutes or so.

    Etouffee

    Next, I added turkey broth and then also added a can of tomatoes.

    Another big difference between my Gumbo and Etouffee is that I added 2 tbsp. of tomato paste to really thicken the Etouffee.

    Etouffee

    After letting the Etouffee simmer for another 10 minutes or so, I added a teaspoon each of garlic powder, cayenne pepper, and creole seasoning.

    Etouffee

    Finally, I added the protein. Now as I have mentioned before, my wife does not eat seafood.

    I made enough base for the Etouffee so that I could split it and make half Shrimp Etouffee and used the other half to make Turkey and Jalapeno Sausage Etouffee.

    This was another twist because usually for my Gumbo I make it with chicken and andouille sausage.

    For this Etouffee I experimented and tried two very similar but just slightly different proteins.

    I smoked the turkey legs using my smoked turkey legs recipe. I let 2 or 3 turkey legs brine overnight in the fridge.

    The next day, I fired up the smoker to 250 degrees and let the turkey legs smoke for about 3 hours or until their internal temperature was at least 170 degrees.

    For the jalapeno sausage, I just picked out my favorite jalapeno sausage from the grocery store.

    Once I smoked the turkey legs, I pulled off the meat and added to the Etouffee.

    smoked jalapeno sausage

    I also threw the jalapeno sausage on the grill for 10 minutes to warm it up and give it a smokey flavor before adding to the etouffee.

    For the shrimp, I just put them onto a skewer, dusted them with a little creole seasoning and let them cook on the grill for 8 minutes and until they were plump from cooking.

    Finally, I wanted to include brown rice, so I used the recipe from the back of the bag of rice, but instead of using just water I substituted half of the liquid with turkey broth and used water for the other half of the cooking liquid.

    measuring cup with brown rice
    turkey broth in a pot

    Per the recipe for cooking the rice, I let the water and broth come to a boil, then I added the uncooked rice, reduced the temperature, covered and then let simmer for 40 minutes. The rice does take a while, but nothing is better than homemade rice!

    Once the food was complete, I scooped a healthy portion of shrimp etouffee and rice and I topped it off with chopped green onions and a squeeze of lemon. I made similar bowl for my wife, but I left off the lemon.

    etouffee
  • Tomato, Cucumber, and Onion Salad

    Tomato, Cucumber, and Onion Salad

    Tomato, Cucumber, and Onion Salad

    Fresh Tomato, Cucumber, and Onion Salad Recipe for Summer Meals

    If you’re looking for a no-fuss side dish that’s cool, crisp, and easy to throw together, this tomato, cucumber, and onion salad is about as simple and southern as it gets.

    With just a handful of pantry ingredients and fresh summer produce, this salad is a go-to recipe when the temps rise and you need something refreshing to go with supper.

    You may also like:

    Who Should Make This Easy Southern Salad

    This recipe is for anyone who wants a quick and flavorful salad without much prep work.

    Whether you’re a busy parent trying to get supper on the table or someone hosting a backyard cookout, this cold vegetable salad is a dependable option.

    It’s a great starter recipe for beginners and a familiar favorite for seasoned home cooks.

    What Makes This Tomato Cucumber Onion Salad Stand Out

    This isn’t one of those complicated salads with a long list of ingredients.

    What makes it so good is the balance of tart vinegar, a touch of sugar, and just enough salt and pepper to bring out the natural flavor in the vegetables.

    The fresh crunch of cucumbers, juicy tomatoes, and bite of raw onion is what keeps folks coming back for seconds.

    It’s a classic summer side dish with vinegar dressing that’s been made in southern kitchens for generations.

    When to Serve This Southern Vegetable Salad

    This salad is best served cold, making it ideal for summer cookouts, family reunions, or as a simple side for a weeknight meal.

    You can prep it early in the day and let it chill in the fridge until you’re ready to eat. It’s even better the next day after the flavors have had time to soak in.

    That makes it a great make-ahead side dish for barbecues or potlucks.

    Where This Recipe Works Best

    Serve this salad alongside grilled chicken, pulled pork sandwiches, burgers, or fried catfish.

    It’s just as good on a paper plate at a picnic as it is on the dinner table on a Sunday evening.

    This recipe travels well too—just toss it in a sealed container and it’s ready for the road.

    Why You’ll Keep Coming Back to This Cucumber Tomato Onion Salad

    This recipe is more than just easy—it’s dependable.

    With ingredients you likely already have in your kitchen and produce that’s affordable and available year-round, it’s a frugal side dish recipe with fresh vegetables that doesn’t skimp on flavor.

    There’s no fancy dressing to buy or extra steps to take, which makes it perfect for anyone trying to stretch their grocery budget.

    How to Serve and Use This Versatile Salad

    This salad can be served cold straight from the fridge or let it sit at room temperature for 10 minutes to take the chill off.

    You can spoon it over a bed of greens, serve it next to meat off the grill, or use it as a topping for sandwiches, especially grilled sausage or bratwurst.

    You could even chop the vegetables a little smaller and serve it as a fresh tomato cucumber relish for hot dogs or tacos.

    This easy cucumber tomato onion salad with vinegar dressing brings a lot to the table with very little effort. Keep it in your rotation this summer—you’ll be glad you did.

    Tomato, Cucumber, and Onion Salad

    Ingredients:

    • 3 ripe tomatoes
    • 1 large cucumber
    • 1 large onion
    • 2 tbsp olive oil
    • 2 tbsp water
    • ¼ cup vinegar
    • 1 tsp salt
    • 1 tsp pepper
    • 2 tbsp sugar

    Directions:

    Slice the tomatoes, cucumbers, and onions so that they’ll lay flat in the dish. 

    I like to cut my vegetables relatively thin, but if you’d like to slice them thicker that’s fine too. 

    Combine the wet ingredients and whisk until well blended. 

    Pour the dressing over the vegetables, and cover the dish with cling wrap. 

    After 30 minutes or so, give the vegetables a toss to make sure they’re completely coated. Refrigerate.

    tomato cucumber and onions

    Frequently asked Questions for Tomato, Cucumber, and Onion Salad Recipe

    What is the best vinegar to use for cucumber tomato onion salad with vinegar dressing?
    White vinegar is the most commonly used for this type of salad because it gives a nice tang without overpowering the vegetables. You can also try apple cider vinegar if you want a slightly sweeter flavor.

    Can I make this tomato cucumber onion salad ahead of time for a cookout?
    Yes, this is one of the best make-ahead cold salads for cookouts. In fact, it tastes even better after it’s had time to chill and marinate. Make it the night before or at least a few hours ahead of your event for the best flavor.

    How long does tomato cucumber onion salad last in the fridge?
    This simple vinegar-based vegetable salad will keep well in the fridge for up to 3 days. Be sure to store it in an airtight container. The flavors will continue to develop over time, but the cucumbers may soften slightly after the first day.

    What meals pair well with southern cucumber tomato and onion salad?
    This easy summer side dish with fresh vegetables goes great with grilled meats like barbecue chicken, burgers, ribs, or smoked sausage. It also pairs well with fried catfish or baked pork chops.

    Can I use cherry tomatoes instead of slicing tomatoes in this cold salad recipe?
    Yes, cherry or grape tomatoes work fine. Just slice them in half. They hold up well and add a juicy bite to this quick and easy vegetable salad recipe.

    Is this a healthy cucumber tomato onion salad recipe for weight loss?
    This is a great option if you’re looking for a low calorie salad with vinegar dressing. It’s full of fresh vegetables and doesn’t use any creamy or high-fat dressings, making it a smart side dish choice for lighter meals.

    What type of onion is best in tomato cucumber onion salad?
    A sweet onion like Vidalia works well in this classic southern salad with vinegar dressing, but a red onion will give you a sharper flavor and more color. You can use whatever you prefer or have on hand.

    Do I need to peel the cucumbers for this salad?
    It’s optional. If you’re using regular cucumbers with a waxy skin, you might want to peel them. If you’re using English cucumbers or garden cucumbers with a thinner skin, you can leave it on for more texture and color in this fresh summer salad with cucumbers and tomatoes.

    Tomato, Cucumber, and Onion Salad

    Tomato, Cucumber, and Onion Salad

    Ingredients

    • 3 ripe tomatoes
    • 1 large cucumber
    • 1 large onion
    • 2 tbsp olive oil
    • 2 tbsp water
    • ¼ cup vinegar
    • 1 tsp salt
    • 1 tsp pepper
    • 2 tbsp sugar

    Instructions

    Slice the tomatoes, cucumbers, and onions so that they’ll lay flat in the dish. 

    Combine the wet ingredients and whisk until well blended. 

    Pour the dressing over the vegetables, and cover the dish with cling wrap. 

    After 30 minutes or so, give the vegetables a toss to make sure they’re completely coated. 

    Refrigerate.

    © Roscoe

  • Shrimp and Sausage Grits

    Shrimp and Sausage Grits

    This Shrimp and Sausage Grits recipe is a very diverse dish that could be eaten for any meal any time of day.

    shrimp and sausage grits

    I did not grow up eating grits.  It was just not something our family ate.  We did eat lots of seafood though, and shrimp was always my favorite.  I loved shrimp cooked lots of different ways… fried shrimp, grilled shrimp, buffalo shrimp, boiled shrimp… well you get the idea!

    When my wife and I moved to South Carolina, we asked around for a restaurant recommendation we ended up finding our favorite spot to go out to eat for the next 3 years! It was a great locally owned restaurant, and my favorite meal at the restaurant was shrimp and grits.  

    Shrimp and Sausage Boil Foil Packets

    Creamy Shrimp Pasta

    Pineapple Shrimp Skewers

    Shrimp and Sausage Gumbo

    Shrimp, Turkey, and Sausage Etouffee

    I tried the dish on a whim, and it did not disappoint.  The grits were so creamy and cheesy.  The shrimp was fresh grilled and the meal was also served with delicious andouille sausage. 

    After many years away from South Carolina shrimp and grits, I decided that I could make my very own shrimp and grits.  I got a recipe from my mother, and I added a few other twists to the recipe to make it my own.

    The other thing about this dish is that while I love shrimp, no one else in my family does.  I wasn’t going to let that fact stop me from making something that I enjoyed, and I wanted the rest of my family to be able to enjoy the creamy grits. So I substituted the shrimp with chicken for my wife and kids. 

    The other thing about this dish is that it can be deconstructed so that you too could add an additional protein like bacon, ham, or fish.  Bottom line, this is a very diverse dish that could be eaten for any meal any time of day.

    Shrimp and Sausage Grits

    Ingredients:

    • ¾ cup old fashioned grits
    • 2 cups chicken broth
    • 2 cups milk
    • 1/3 cup butter (cubed)
    • ½ tsp. ground black pepper
    • ½ tsp. salt
    • 1 cup shredded cheddar cheese
    • 1 horseshoe link of Andouille sausage
    • 24 small shrimp

    Substitutions/Additions:

    • 6 boneless, skinless chicken thighs
    • 4 stalks of green onion
    shrimp and sasuage grits

    Directions:

    In a large pot bring the broth, milk, butter, salt and pepper to a boil.  Once boiling, add the grits, then turn the heat to low and cover for 14 minutes stirring occasionally. 

    Once the grits are thick, turn the heat off, then add the cheddar cheese and mix into the grits well.

    shrimp and sausage grits
    shrimp and grits in pot

    As I mentioned earlier, you can pick any protein you like to go with this dish or with grits in general.  Grits are normally served at breakfast, so these grits could even go with bacon, sausage, or eggs. 

    I fired up my grill for the shrimp and andouille sausage.  I couldn’t find any skewers, so I used marshmallow roasting sticks!  I sprinkled the shrimp with creole seasoning before putting on the grill and then grilled them on both sides for 3-4 minutes each side. 

    shrimp and grits tongs
    cooked shrimp

    For the sausage, I just placed the sausage link on the grill for 10 minutes until it was warmed through and then I sliced it up. 

    sausage cut up into slices
    shrimp and sausage grits

    Finally, I chopped up a few stalks of green onion for garnish and for some bite. 

    shrimp and sausage grits

    I mentioned that I added chicken for my wife, and all I did for that was sprinkle some creole seasoning on the chicken and let the chicken marinate for an hour before cooking. 

    I smoked the chicken thighs at 250 degrees for 45 minutes and made sure the internal temperature of the chicken was 165 degrees.

    Shrimp and Sausage Grits

    Shrimp and Sausage Grits

    Ingredients

    • ¾ cup old fashioned grits
    • 2 cups chicken broth
    • 2 cups milk
    • 1/3 cup butter (cubed)
    • ½ tsp pepper
    • ½ tsp salt
    • 1 cup shredded cheddar cheese
    • 1 horseshoe link of andouille sausage
    • 24 small shrimp

    Instructions

      In a large pot bring the broth, milk, butter, salt and pepper to a boil.  Once boiling, add the grits, then turn the heat to low and cover for 14 minutes stirring occasionally.  Once the grits are thick, turn the heat off, then add the cheddar cheese and mix into the grits well.

      Note: You can pick any protein you like to go with this dish or with grits in general.  Grits are normally served at breakfast, so these grits could even go with bacon, sausage, or eggs. 

      Fire up the grill for the shrimp and andouille sausage.  Use skewers or marshmallow tongs for the shrimp. Sprinkle the shrimp with creole seasoning before putting on the grill and then grill shrimp on both sides for 3-4 minutes each side. 

      For the sausage, place the sausage link on the grill for 10 minutes until it is warmed through and then slice up. 

      Chop up a few stalks of green onion for garnish and for some bite. 

      You may substitute the shrimp for chicken. Sprinkle some creole seasoning on the chicken and let the chicken marinate for an hour before cooking.  Smoke the chicken thighs at 250 degrees for 45 minutes and make sure the internal temperature of the chicken is 165 degrees.

    © Roscoe
  • Chicken and Sausage Gumbo

    Chicken and Sausage Gumbo

    Chicken and Sausage Gumbo is a family favorite! I serve this recipe for our family on a weekly basis.

    Chicken and Sausage Gumbo

    Some of my best family memories involve good home-cooking! 

    I remember not only eating great food, but I also have fond memories of my mother, father, aunts, uncles, and grandmothers teaching me how to cook food that brought our family together. 

    We had a large extended family, but we lived relatively close to each other so every holiday was booked at a specific family members.

    My mother always hosted Easter, my Aunt Lisa had a gathering for Mother’s Day, the entire family would go to the Family Lake House for Memorial Day and Labor Day, Fourth of July was usually hosted by Aunt Susan, Thanksgiving would rotate between different families, and Christmas Eve was always at Aunt Karen’s. 

    Crockpot Gumbo

    Slow Cooker Chicken Chorizo Gumbo

    Shrimp and Sausage Gumbo

    Although we celebrated holidays at different houses, the one thing that remained constant and kept us coming together again and again was the delicious food!

    If there was one dish that I enjoyed the most, it was Gumbo!  While my family and I are all die-hard Texans, our patriarch hailed from Louisiana.  After joining the Army, he settled in Houston where he served as a Police Officer.  His family taught my grandmother, who was from Mississippi, how to cook Gumbo and other Cajun favorites.

    The great thing about Gumbo is that it can be enjoyed in cold weather, but it is also great in the warmer weather months too. 

    Another great thing about Gumbo, is that it feeds a lot of people for not a lot of money.  It is usually served with rice, potato salad, and sweet tea.  The recipe has been passed down to me, and I’ve made it my own! 

    Chicken and Sausage Gumbo

    While Gumbo makes me feel closer to home, I recently had the fortune to move to Louisiana, and I’m excited to use authentic Cajun ingredients in my recipe.  No matter where you live, I’m excited to share my take on an old family recipe with you. 

    The great news is that no matter where you live, the ingredients can be found in any grocery store in America.  Additionally, the great thing about Gumbo most Cajun families have differing recipes, so feel free to take poetic license with your Gumbo recipe. 

    For example, if you can’t find smoked Andouille sausage in the grocery store, you can use other smoked sausage, ham, or even SPAM. In my recipe, I just use boneless chicken thighs and breasts, but I grew up watching my mother use a whole chicken.  Some folks say adding tomatoes to Gumbo is sacreligous, while others insist that okra is a Gumbo staple. 

    The bottom line is that you can add whatever you like to Gumbo… so with that said let my recipe be a place for you to start, and then add or subtract whatever you like. 

    Chicken and Sausage Gumbo

    Ingredients:

    • 2 boneless, skinless chicken breasts
    • 6 boneless, skinless chicken thighs
    • 1 large onion
    • 1 four-bottom green bell pepper
    • 3-4 stalks of celery hearts
    • 1 bunch of green onions
    • 1 can of Rotel tomatoes
    • 2-3 links of andouille sausage
    • vegetable oil
    • all purpose flour
    • 2-3 Bay Leaves
    • Salt, Pepper, Cayenne Pepper, Onion Powder, Garlic Powder for Chicken marinade and for vegetable seasoning
    • 32-64 ounces of chicken broth
    • a large cooking pot
    • grill (optional)

    Directions:

    First, I cook the chicken on the grill.  However, if you don’t have a grill that’s fine.  You could pan fry or even bake the chicken in the oven.  I prefer to grill the chicken over charcoal because I like a little bit of smokey flavor in my Gumbo. 

    No matter how you cook your chicken, make sure that it is at least 165 degrees Fahrenheit internal temperature. 

    Before grilling, I dust the chicken with salt and pepper. Once the chicken is cooked, let the chicken rest for 5-10 minutes before dicing up. 

    Chicken and Sausage Gumbo

    Next, I finely dice the onion, bell pepper, and celery. 

    The three of these vegetables together are known as the “Cajun Trinity!” 

    The trio is found in most all Cajun cooking.  When combined they have a sweet, earthy, and savory smell. 

    Once finely diced, I add the Trinity to the pot with a few tablespoons of cooking oil, and a few dashes (dash = about a half a teaspoon) of salt, pepper, garlic powder, onion powder, and cayenne pepper.

    Stir the diced vegetables with the oil and spices over medium heat until the vegetables are soft (about 10-15 minutes). 

    Once the Trinity veggies are soft, I’ll add the can of Rotel Tomatoes and give them a stir. 

    Once the veggies are looking good, I will add the chicken broth. 

    Now, in the list of ingredients I listed between 32-64 ounces of chicken broth. 

    Sometimes I like thick Gumbo so I’ll use less broth, and other times I’ll use more broth to make it more soupy. 

    It will depend on your preference, and I’ll admit there have been sometimes when I’ve added 48-54 ounces of chicken broth. 

    After the broth is added, I will add the diced chicken.  Then I will add the smoked Andouille sausage. 

    You do not have to cook the sausage, but if you’d like to cut it up and fry it in a pan or warm it up on the grill whole before cutting up then that’s fine.

    Once the chicken and sausage are added, cover the Gumbo and let it simmer on low.

    Chicken and Sausage Gumbo

    Finally, the most important ingredient is the Roux. 

    How to Make Roux for Gumbo

    Now, I will mention that you can buy Roux online or at a grocery store. If you would prefer to make it homemade, keep reading!

    This is the most difficult part of making the Gumbo, but the Roux is what will give the Gumbo it’s rich color and flavor.

    In a separate frying pan, add 1/2 cup of either vegetable or corn oil.  DO NOT USE olive oil! 

    Then, add 1 cup of all purpose flour, mix the flour and oil until they are the consistency of peanut butter.  Much like peanut butter, if there is a little excess or seeping oil, then that’s ok. 

    Now, turn up the heat to medium-hi and stir, stir, stir!  Don’t stop stirring until the Roux is a rich dark chocolate color. 

    This process of stirring can take anywhere from 15-30+ minutes depending on how high your heat is.

    Don’t give up!

    This homemade roux is totally worth it in the end.

    Tip: I do use my microwave exhaust fan towards the end of this process as it can get a little smoky at the end once it’s coming together the way it should!

    Once the Roux is complete, add a spoonful at a time to the Gumbo and stir each spoonful in well. 

    Cover the Gumbo again and let it simmer on low for an hour or so.  Serve with rice or potato salad. Add fresh chopped green onion if you’d like! 

    Chicken and Sausage Gumbo

    Print this recipe:

    Chicken and Sausage Gumbo

    Chicken and Sausage Gumbo

    Ingredients

    • 2 boneless, skinless chicken breasts
    • 6 boneless, skinless chicken thighs
    • 1 large onion
    • 1 four-bottom green bell pepper
    • 3-4 stalks of celery hearts
    • 1 bunch of green onions
    • 1 can of Rotel tomatoes
    • 2-3 links of andouille sausage
    • vegetable oil
    • all purpose flour
    • 2-3 Bay Leaves
    • Salt, Pepper, Cayenne Pepper, Onion Powder, Garlic Powder for Chicken marinade and for vegetable seasoning
    • 32-64 ounces of chicken broth

    Instructions

    Dust the chicken with salt and pepper.

    Cook the chicken on the grill (or pan fry/bake).

    Once the chicken is cooked, let the chicken rest for 5-10 minutes before dicing up. 

    Finely dice the onion, bell pepper, and celery. 

    Add the diced vegetables to the pot with a few tablespoons of cooking oil, and a few dashes (dash = about a half a teaspoon) of salt, pepper, garlic powder, onion powder, and cayenne pepper.

    Stir the diced vegetables with the oil and spices over medium heat until the vegetables are soft (about 10-15 minutes). 

    Add the can of Rotel Tomatoes and give them a stir.

    Add the chicken broth. 

    Add the diced chicken and sausage. 

    Cover and let it simmer on low.

    To create the Roux:

    In a separate frying pan, add 1/2 cup of either vegetable or corn oil. 

    Add 1 cup of all purpose flour. Mix the flour and oil until they are the consistency of peanut butter.  Turn up the heat to medium-hi and stir, stir, stir!  Don’t stop stirring until the Roux is a rich dark chocolate color. 

    Once the Roux is complete, add a spoonful at a time to the gumbo and stir each spoonful in well. 

    Cover the gumbo and simmer on low for an hour or so. 

    Serve with rice, potato salad, and fresh chopped green onion. 

    Pin to Pinterest:

    chicken and sausage gumbo
  • Loaded Baked Potato Salad

    Loaded Baked Potato Salad

    This Loaded Baked Potato Salad is a tasty side that will have the whole crowd talking! The bacon and green onions is what gives this recipe it’s amazing flavor.

    Loaded Baked Potato Salad

    A loaded baked potato is so good that it can be it’s own meal.  Loaded baked potatoes are also great sides for steak, barbecue, and seafood. 

    They’re delicious, and a potato salad version of a loaded baked potato is more convenient, and it’s a great for sharing at parties. 

    Instant Pot Cheesy Ranch and Bacon Potatoes

    Oven Baked Scalloped Potatoes

    I have several recipes for many different varieties of potato salad including traditional and mustard potato salads. 

    The great thing about this recipe is that it can easily be doubled to serve more people at bigger parties and gatherings.

    Loaded Baked Potato Salad

    Ingredients:

    • 12-15 small potatoes or about ½ pound of potatoes
    • 2 tbsp of mayonnaise
    • 2 tbsp of sour cream
    • 1 tbsp of olive oil
    • ½ tsp of vinegar
    • 4 oz shredded cheddar cheese
    • 3-4 stalks of green onions
    • 5 pieces of cooked bacon
    • ½ tsp of salt
    • ½ tsp of pepper

    Directions:

    Cut the potatoes into bite size pieces. 

    Place them in boiling water for 18 minutes. 

    Once the potatoes are cooked, drain the water, and place the potatoes into a mixing bowl. 

    In a separate mixing bowl, combine the sour cream, mayonnaise, olive oil, vinegar, salt and pepper and whisk until well combined.  

    Fry the five slices of bacon, and once crisp set aside to cool. 

    Once the bacon is cool, finely diced the bacon.  Shred the cheddar cheese, and dice the green onions. 

    Loaded Baked Potato Salad

    Combine bacon, cheese, green onion, and sour cream sauce with the potatoes. 

    Mix until well combined. 

    Refrigerate after preparing. 

    Loaded Baked Potato Salad

    Print this recipe:

    Loaded Baked Potato Salad

    Loaded Baked Potato Salad

    Ingredients

    • 12-15 small potatoes or about ½ pound of potatoes
    • 2 tbsp of mayonnaise
    • 2 tbsp of sour cream
    • 1 tbsp of olive oil
    • ½ tsp of vinegar
    • 4 oz shredded cheddar cheese
    • 3-4 stalks of green onions
    • 5 pieces of cooked bacon
    • ½ tsp of salt
    • ½ tsp of pepper

    Instructions

    Cut the potatoes into bite size pieces. 

    Place them in boiling water for 18 minutes. 

    Once the potatoes are cooked, drain the water, and place the potatoes into a mixing bowl. 

    In a separate mixing bowl, combine the sour cream, mayonnaise, olive oil, vinegar, salt and pepper and whisk until well combined.  

    Fry the five slices of bacon, and once crisp set aside to cool. 

    Once the bacon is cool, finely diced the bacon.  Shred the cheddar cheese, and dice the green onions. 

    Combine bacon, cheese, green onion, and sour cream sauce with the potatoes. 

    Mix until well combined. 

    Refrigerate after preparing. 

    Enjoy!

    © Roscoe