Fully Loaded Potato Salad

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This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

Gluten-Free

Fully Loaded Potato Salad…it’s like music to my ears.  Potato Salad in my opinion is perfect any way you make it, as long as it has mayonnaise, of course.  None of this German-style potato salad over here.  Show me da mayo!  Ok, now that you know that I am a mayo-lover, we can move on to the BEST PART of this recipe…it has everything you could want in a potato salad!

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  YUMM-Y!

If you have been following my recipes and my blog, you know that I love to create EASY, YUMMY, COMFORT-FOOD with a HEALTHY TWIST.  And what can be more comforting than Potato Salad with bacon, egg, and cheese?  So the healthy twist here is obviously the addition of veggies.  By adding carrots and spinach, you have made this healthy, right?  **note, I am whistling badly and stepping away from the computer**  Ok, so maybe healthy is a stretch, but the veggies are definitely good for you and therefore, I stand by healthy-ish.

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

My love for potato salad starts with my Mom, as she would make it for parties and for holidays, the times tied to warm memories.  One of my favorite memories on Thanksgiving and Christmas is having leftover Turkey or Ham with Mom’s homemade potato salad.  She and I would literally have a plate of it for breakfast, then lunch, then dinner again…it was a tradition for us.  Come to think of it, I bet this is where my love for leftover dinner for breakfast stems from!

PREP-AHEAD

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  Actually, this ENTIRE Potato Salad can be made in advance and probably SHOULD  be made 1-2 days ahead so the flavors really come together and seep into the potatoes.

That said, there are some ingredients that you should make ahead to have time to cool before being added to the salad: the potatoes, eggs, and bacon.

  • My Mom used to bake the potatoes and then peel them and cut.  I just find it easier to peel them first, cut them to the right size, and then cook them in boiling water on the stove.  Be sure to let them cool fully.
  • Next, hard boil the eggs and then fully cool.
  • For the bacon, cook it using whatever method you prefer so that it is crispy. I like the lazy mans version in the oven (see recipe for details below)
  • Finally, prep the rest of the items: dice the carrots, finely slice the scallions, rough chop the spinach, make the dressing, and when the eggs are cooled, peel the and then dice into small pieces.

Mix the Fully Loaded Potato Salad:

  • Now comes the best part…mix it all together!

That’s it!  ENJOY!

😍 Carrie

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

 

Fully Loaded Potato Salad

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 8 servings
Author Carrie Tyler

Ingredients

  • 2 Potatoes, large baking
  • 4 Bacon Slices, Pref Uncured Nitrate-Free
  • 3 Eggs
  • 1 Carrot, Large
  • 2 cups Baby Spinach Leaves, raw
  • 2 Scallions
  • 1 cup Mayonnaise
  • 4 tsp Yellow Mustard
  • 3/4 cup Cheddar Cheese, shredded
  • 1 tsp Salt (1 tsp for the potato water + to taste at the end)
  • Fresh Ground Pepper, to taste

Instructions

Prep-Ahead

  1. You will need 1 small pot for eggs, 1 medium pot for potatoes, and 1 sheet pan or skillet for bacon (depending on how you want to cook it).  Optional: metal cooling rack that fits into sheet pan.

  2. Make the potatoes by peeling them, then cutting into 3/4 inch pieces.  Cover them with cold water + 1 tsp salt and then bring to a boil.  Let them boil for about 5 minutes or until a fork slips in and out of the potato very easily.  Then drain the potatoes and gently rinse with cold water or place into an ice water bowl to stop the cooking (you don't want them to turn to much).

  3. Hard boil the eggs by covering them with cold water and bringing them to a boil.  As soon as the water starts to boil, turn off the heat, cover the pot and let sit for 7 minutes.  Remove the eggs and run under cold water.  Then put in the fridge to fully cool.

  4. The Bacon!  Cook the bacon using whatever method you prefer so that it is crispy.  I like the lazy mans version in the oven.  Turn the oven to 400 degrees F and cover a pan with aluminum foil, then place a metal cooking rack on top of the aluminum.  Place the bacon on the rack and then cook in the oven for 15 minutes or until the bacon is crispy, but not burned.  Drain on a paper towel and then let cool to crumble.

  5. While the eggs, potatoes, and bacon are cooking, you can dice the carrots, finely slice the scallions, and rough chop the spinach, just so there aren't any really large leaves.  

  6. When the eggs are cooled, peel the and then dice into small pieces.  Set aside or store in the fridge.

  7. To make the dressing ahead, in a small mixing bowl add the mayonnaise and the mustard.  Whisk together.  set aside or store in fridge until ready to mix into the salad.

Make the Potato-Salad (this can also be done ahead!)

  1. To a large mixing bowl, add the potatoes, carrots, spinach, scallion, bacon, shredded cheddar, and the dressing.  (NOTE: RESERVE 1/4 OF THE DRESSING FOR WHEN YOU ARE READY TO SERVE TO ADD SOME ADDITIONAL CREAMINESS.)  Mix gently folding the dressing in to coat and combine all ingredients.  Be careful not to break up or mush the potatoes.  

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!
  2. Once everything is combined, then add the egg and gently fold in again.  You can leave some of the egg to garnish at the end if you like.

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!
  3. That's it!  This salad is best when you let it sit for a few hours or over night so the potatoes soak up all of the wonderful flavors.  If the salad is a bit dry when you are ready to serve, simply add the reserved dressing and mix to add back some creaminess.  Serve and enjoy!

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!

One Pan Italian Sausage and Eggs

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This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!This One Pan Italian Sausage and Eggs dish is LOADED with flavors and textures. You get the salty Italian sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese.  Best of all, the entire meal cooks on one large pan – and believe me there is plenty of food to go around!

This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!

I mean, just look at this eggy goodness nestled into the veggies and sausage with cheese melted on top…YUM!

My Hero: One Pot/Pan Dinners!

Lately I’ve heard from so many Moms and Dads saying that while they appreciate prep-ahead instructions for recipes, they still need even easier recipes.  They need ULTRA EASY!  So, I asked, what would make recipes ULTRA EASY?  The answer was either (a) Few Ingredients or (b) Everything cooks in One Pot/Pan.  Of course, there were those that want both too!  Stay tuned for a new series of 5-Ingredient recipes that are coming!  But today, I give you another One-Pan Wonder: One Pan Italian Sausage and Eggs.

Here are a couple other One Pan/Pot Meals that you may love to try!

PREP-AHEAD TO MAKE YOUR COOKING ‘KIT’

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge…

(See the recipe below for more details)

  • Since this recipe is all about simplicity – and of course flavor! – it calls for store-bought Italian Sausage.  However, you can very easily make your own homemade turkey Italian Sausage ahead of time and even make a few batches and freeze!  CLICK HERE for the easy recipe for Turkey Italian Sausage.  If you do make the Italian Sausage, it can be made ahead and stored in a bag or container.
  • Trim bottom of Brussel sprouts and cut them in half. Put in large storage bag.
  • Cut 1 sweet bell pepper into bite size pieces (red, yellow, or orange will all be great). Add to same bag as Brussel sprouts.

This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!

  • Mince the garlic and add half to bag of Brussel sprouts/peppers. Save half for the potatoes. (you will wait to cut and season potatoes the night you cook).
    • Tip!  To make mincing garlic SUPER EASY, I use a Garlic Press.  I crush the garlic with the back of a knife and remove the skin.  Then I place it in the press and scrape the minced garlic off with a knife.  So simple and my hands don’t smell like garlic for the rest of the day!
  • Chop the parsley, adding 1 tbls to veggie bag and saving rest in storage bag.
  • Grate cheese (if needed) and put in storage bag.
  • Place the bag of brussel sprouts and peppers, the extra garlic, the parsley, the Italian Sausage and the cheese on a sheet pan or in a large bowl to keep together as your Meal KIT! The potatoes and tomatoes can stay out of the fridge.
COOK YOUR MEAL:
  • On the night you’re ready to cook, pull your KIT out from the fridge!
  • Preheat oven to 400, then spray the bottom of a large sheet pan with extra virgin olive oil.
  • Cut the potatoes into quarters, season with extra virgin olive oil, minced garlic, Italian Seasoning, salt, and pepper. Roast in oven for 25 minutes.
  • To the bag with Brussel Sprouts & peppers, add the salt, pepper, and Extra Virgin Olive Oil. Gently rub around to completely coat the veggies.
  • Quarter the tomatoes and season with salt and pepper.
  • After 20 minutes in the oven, remove the pan with the potatoes and add the seasoned veggies from the bag plus the tomatoes. Also add pieces of the sausage around the pan.   If the sausage came in links, then squeeze it out of the casings.  Place back in the oven for another 15 minutes.
  • After 15 minutes, remove the pan and create 6 holes in the veggies for the eggs.

  • Crack 1 egg into each of the 6 holes.

This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!

  • Then, add the shredded cheese all over the top of the veggies, sausage, and eggs. Last, sprinkle parsley over top. Place back in the oven for a final 10 minutes to cook the eggs and melt the cheese, slightly browning it on top.

Serve this complete one pan meal on a plate, garnish with a bit more fresh parsley and Enjoy!

😍 Carrie

One Pan Italian Sausage and Eggs

This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!

Course Main Course
Cuisine American
Keyword eggs, Italian sausage, potatoes, sheet pan
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 553 kcal
Author Carrie Tyler

Ingredients

Potatoes

  • 8 Yukon Gold Potatoes
  • 2 tsp Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1/4 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper

Veggies

  • 16 oz Brussel Srouts
  • 1 Yellow Pepper (any color sweet pepper will do)
  • 1 clove Garlic
  • 2 tsp Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper

Other Ingredients

  • Spray Extra Virgin Olive Oil
  • 8 oz Raw Sweet Italian Sausage (removed from casing)
  • 8 Small Tomatoes (Campari or Plum or on the vine)
  • 6 Eggs
  • 8 oz Cheddar Cheese, aged white
  • 1 oz Parsley, about 1/4 cup chopped

Instructions

Prep-Ahead and make your Meal 'Kit'

  1. Trim bottom of Brussel sprouts and cut them in half. Put in large storage bag.  

  2. Cut 1 sweet bell pepper into bite size pieces (red, yellow, or orange will all be great). Add to same bag as Brussel sprouts.

    This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!
  3. Mince 2 cloves garlic, add 1 to bag of Brussel sprouts and peppers.  Save the second minced garlic clove for the potatoes (you will wait to cut and season potatoes the night you cook).

  4. Chop the parsley.  Place 1 tbls in with the brussel sprouts and peppers.  Place the rest in a storage bag.

  5. Grate cheese (if needed) and put in storage bag.

  6. Place the bag of brussel sprouts and peppers, the extra garlic, the parsley, the Italian Sausage and the cheese on a sheet pan or in a large bowl to keep together as your Meal KIT!  The potatoes and tomatoes can stay out of the fridge.

Cook

  1. On the night you're ready to cook, pull your KIT out from the fridge!

  2. Preheat the oven to 400 degrees F.  Spray the bottom of a large sheet pan with extra virgin olive oil.  

  3. Cut the potatoes into quarters.  Place on the pan and drizzle with 2 tsp extra virgin olive oil, then toss with 1 clove minced garlic, Italian Seasoning, salt, and pepper.  Roast in oven for 25 minutes.

    This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!
  4. To the bag with Brussel Sprouts, peppers, garlic, and parsley, add the salt, pepper, and Extra Virgin Olive Oil.  Gently rub around to completely coat the veggies.  

  5. Quarter the tomatoes and season with salt and pepper.

    This One Pan Italian Sausage and Eggs is LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!
  6. After 20 minutes in the oven, remove the pan with the potatoes and add the seasoned veggies from the bag plus the tomatoes.  Also add pieces of the sausage around the pan.  Place back in the oven for another 15 minutes.

  7. After 15 minutes, remove the pan and create 6 holes in the veggies for the eggs.  Crack 1 egg into each of the 6 holes.  Then, add the shredded cheese all over the top of the veggies, sausage, and eggs.  Last, sprinkle parsley over top.  Place back in the oven for a final 10 minutes to cook the eggs and melt the cheese, slightly browning it on top.  

    Veggies and raw eggs on pan for One Pan Italian Sausage and Eggs. It's LOADED with flavors and textures. You get the salty Italian Sausage, sweet bell pepper, creamy potatoes, sweet and juicy tomatoes, meaty brussel sprouts, creamy eggs, and salty, nutty cheddar cheese. Best of all, the entire meal cooks on one large pan!
  8. Serve this complete one pan meal on a plate, garnish with a bit more fresh parsley and Enjoy!