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Baked Potato Salad
Recipe courtesy of
This recipe came about as a means of using the leftover potato insides from preparing Potato Skins.
Yield: 16, 3/4-cup servings
Ingredients
- 5 lbs. Idaho® Potatoes, washed, #120 ct.
- 8 oz. Fresh celery, diced 1/4"
- 1 1/2 oz. Fresh green onion, sliced 1/4"
- 1 1/2 oz. Fresh red peppers, diced 1/4"
- 2 Eggs, hard-boiled, diced 1/4"
- 1/4 cup Sweet pickle relish, drained
- 1 1/2 cups Mayonnaise
- 1/2 cup Honey mustard dressing
- 1/2 cup Sour cream
- 1/4 tsp. White pepper
- 1 tsp. Salt
- 1/2 tsp. Celery salt
- 1/2 tsp. Dill weed
Directions
- Place potatoes on sheet pan; bake at 350°F until tender, about 1 hour. Peel baked potatoes while warm and dice pulp into 1/2" pieces. Spread diced potatoes on a sheet pan; allow to cool under refrigeration.
- Place diced vegetables and eggs in mixing bowl. Add drained sweet relish, mayonnaise, honey mustard dressing, sour cream and seasonings. Stir until well mixed. Fold in potatoes. Chill 2 hours before serving.
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