I love making old recipe favorites with a new twist. It’s a great way to take that flavor I enjoyed growing up and give it a modern flair. It’s the best of the old and new. This year, I decided to put a twist on potato salad. I’m making Loaded Garlic Potato Salad using Mezzetta Olives. Boom!!
Loaded Garlic Potato Salad – Something Old, Something New
Don’t worry. There’s nothing borrowed or blue in this recipe. Seriously, though… I’ve always loved potato salad. My family made it for almost every special occasion, so it brings back memories of picnicking, Thanksgiving, Christmas, the 4th – pretty much every major holiday.
It really is amazing how much power a simple food can have. When I eat potato salad, I instantly hear laughter, and I feel the warm presence of my family all around me. It’s a fantastic feeling, and I wanted to capture that flavor and feeling for this dish.
True to my twisty cooking style, I decided to take the classic potato salad I love and throw some delicious new ingredients like garlic, cheese, and Mezzetta Olives at it to make it more jazzy. If you can, just imagine classic potato salad with the bite of garlic and the tang of olives. Yeah. Let that deliciousness ruminate in your brain for a while.
I chose Mezzetta Olives for the same reason that I choose them for all of my other Italian products needs. They’ve been family owned since 1935, and source everything from California, Italy, Spain, France, and Greece. So it’s always good, it’s always fresh, and it’s always authentic.
Ingredients:
- 4 pounds russet potatoes
- 1-2 tablespoons of olive oil
- 1 jar of garlic stuffed Mezzetta olives
- 1 cup mayonnaise (I use olive oil flavor)
- ¾ cup sour cream
- 1 teaspoon kosher salt and freshly ground black pepper
- 1 pound bacon, cooked, cooled and chopped
- 6 green onions, chopped
- 1½ cups medium cheddar cheese, shredded
Instructions:
- Preheat oven to 400 degrees F.
- Place the cleaned potatoes on an aluminum foil lined baking sheet and pierce 4-5 times with a fork. Coat with olive oil and cook for 60 minutes or until fork tender. Remove from the oven and let cool. Remove the skins, cut into 1 inch chunks and let rest for 15-30 minutes.
- Cook the bacon in a large skillet, drain, let cool and then crumble.
- Mix the mayonnaise and sour cream in a small bowl and season with the kosher salt and pepper and then add to the potatoes. Stir in the bacon, green onion, cheddar cheese, Mezzetta garlic stuffed olives and season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving.
Holiday Memories Sweepstakes From Mezzetta
You’ve got my Loaded Garlic Potato Salad recipe featuring Mezzetta Olives, now get in on The Holiday Memories Sweepstakes from Mezzetta. It’s a great sweepstakes that gives you everything you need to add some flavor and pizzazz to any holiday get together. Here’s what you can win.
1 Grand Prize
- Instant Print Digital Camera
- Ultimate Olive Lover’s Gift Basket with Mezzetta Olives, Olive Spoon, Cutting Board, Olive Bowl, Cocktail Napkins, and Recipe Card
10 Runner Up Prizes
- Ultimate Olive Lovers’ Gift Basket with Mezzetta Olives, Olive Spoon, Cutting Board, Olive Bowl, Cocktail Napkins, and Recipe Card
This is a sweet giveaway, so give my Loaded Garlic Potato Salad with Mezzetta Olives a try and enter to win The Holiday Memories Sweepstakes from Mezzetta here.