Baked Potato Salad I is a delightful twist on the classic potato salad, bringing a rich and creamy texture with a smoky flavor that sets it apart from traditional recipes. This dish is perfect for barbecues, potlucks, or as a hearty side dish for any meal. Originating from the kitchens of home cooks who wanted to add a unique spin to the beloved potato salad, this recipe combines the best of both worlds: the comfort of baked potatoes and the freshness of a traditional salad.
Ingredients
To make this delicious Baked Potato Salad I, you will need the following ingredients:
- 6 medium-sized potatoes, preferably russet or Yukon Gold
- 1 cup of mayonnaise
- 1/2 cup of sour cream
- 1/4 cup of finely chopped green onions
- 1/4 cup of finely chopped celery
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped (optional for a loaded potato salad with egg)
Instructions
Preparing the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly to remove any dirt.
- Prick each potato several times with a fork to allow steam to escape during baking.
- Bake the potatoes directly on the oven rack for 45-60 minutes, or until they are tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly. Once they are cool enough to handle, peel off the skins and cut the potatoes into bite-sized cubes.
Making the Salad
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Mix well until smooth.
- Add the chopped green onions, celery, and crumbled bacon to the bowl. Stir to combine.
- Gently fold in the cubed potatoes until they are evenly coated with the dressing.
- Season with salt and pepper to taste. If you prefer a loaded potato salad with egg, gently fold in the chopped hard-boiled eggs at this stage.
Chilling the Salad
- Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together and the salad to chill properly.
Tips and Variations
- Can you make potato salad with baked potatoes? Absolutely! Baking the potatoes adds a wonderful depth of flavor that boiling just can’t achieve.
- For a tangier salad, try adding a tablespoon of lemon juice or white wine vinegar to the dressing.
- Substitute Greek yogurt for the sour cream for a lighter version of the salad.
- Add some crunch by mixing in a handful of chopped pickles or radishes.
- For a vegetarian version, simply omit the bacon or replace it with smoked tofu or tempeh.
- Sprinkle some shredded cheddar cheese on top for an extra cheesy flavor.
Nutritional Information
Here’s a basic nutritional breakdown per serving of Baked Potato Salad I (assuming 8 servings):
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 450mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 5g
Baked Potato Salad I is a delightful and hearty dish that’s sure to be a hit at your next gathering. Its rich and creamy texture, combined with the smoky flavor of baked potatoes, makes it a standout side dish. Whether you’re serving it at a barbecue, a potluck, or as part of a family dinner, this salad is sure to impress.
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