Summer Salad Swap: Loaded Baked Potato Salad

Welcome to the 2013 Summer Salad Swap!
I am excited to share one of my go-to summer salads.

Here is what you need:

 3-4 pounds of small red potatoes (cut into quarters)

2 cups (1 pint) of sour cream ( I use light)

2/3 cup mayonnaise (I use light)

1 T black pepper 

1 T Lawry's seasoning salt

1 T garlic powder

1 lb. bacon, cooked and chopped

4-5 green onions, diced

2 cups of shredded cheddar cheese

 Directions:
 Cut up your red potatoes into quarters (leave skin on)

 Boil your potatoes until cooked (about 30 minutes)

 While your potatoes are being boiled, cook your bacon.

I cook my bacon in the oven at 400 degrees for 20-25 minutes.

 Then I let the bacon cool on paper towels.

 After bacon is completely cooled, chop up and set aside.

 While the potatoes & bacon are cooking, I prep the rest of the dressing.
 Combine mayo, sour cream, garlic powder, Lawry's seasoning salt & pepper:
 Dice up your green onions.

 Add the green onions to the dressing.

 Stir together & put dressing in the fridge.

 When your potatoes are done cooking (test with a fork to make sure potatoes are tender). When done, drain potatoes.

 Put potatoes into your serving bowl and let cool in the fridge for 2-3 hours.

 Once potatoes are chilled,  add the dressing, the diced bacon & shredded cheddar cheese to the potatoes. Stir until fully coated.

 You can serve your salad then, or put back in fridge until you are ready to serve it.
This salad is perfect to make the night before.

 It is a fun alternative to traditional potato salad. 

SO good.
 Enjoy!

If you have a great Summer Salad Recipe, Grab a Button and add your recipe to the linky below.

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You can add your recipe anytime from now until next Monday!
And, be sure and check out the other recipes that are linked up!

Tortellini Pasta Salad

Memorial Day is this weekend, which means summer is almost here!

It also means it is BBQ & grilling weather. I love this time of year because we eat outside, use the grill and I make yummy side salads.

I made up this tortellini salad years ago and it is now one of my go-to salads during the summer. 

I have already made it 2 times in the last month. For Luke's Dedication & for our neighborhood block party last week. It is so easy to make and it makes a TON, which is great for big crowds!

Here is what you need:

 - 1 bag Frozen Cheese Tortellini

-  Bowtie Pasta (I use about 1/2 - 3/4 of the box, depending on how big the crowd is)

- 1 can of artichoke hearts

- 1 jar of Sun Dried Tomatoes,  Julienne cut

- Broccoli

- Yellow Bell Pepper

- Orange Bell Pepper

- 1 can sliced olives

- Grated & Shredded Parmeasan Cheese

- Balsamic Vinaigrette Salad Dressing (I use light)

Start off my boiling a pot of water for your Tortellini and Pasta.

While you are waiting for the water to boil, start chopping up your bell pepper & broccoli.

Chop. Chop. Chop.

Cook & Drain the Tortellini and Pasta according to your package directions.

(Frozen Tortellini is about 3 minutes, Bowtie Pasta is about 8 minutes)

After the tortellini & pasta is drained, put it in a big salad bowl & toss it with some of the balsamic vinaigrette, just enough to coat the pasta.

Now it's time to add the goodies to the pasta!

Dump in the sliced olives (drained), artichoke hearts (drained) & sun dried tomatoes (I partially drain these)  Add the chopped bell peppers & broccoli. 

I love colorful food. Isn't it pretty?

Then, I toss it all together. I cover it and keep it in the fridge 4-6 hours before I serve it.
(Often, I will make this salad the night before! This is a great make ahead salad!)
Right before I serve this salad, I sprinkle on some of the grated Parmesan AND the shredded Parmesan. I will add a little more of the balsamic vinaigrette dressing & then it's ready to eat!

 I love the flavor that the cheese tortellini give, It's a fun twist to pasta salad.
 I hope you like this salad, it is definitely a staple in this house during summertime & it's a real crowd pleaser...my kids even eat it (and, they are super picky!)
Going to a BBQ this weekend for Memorial Day? This is a perfect salad to bring!
Enjoy!