Baked Potato Salad
If you've got the oven going, and if there's room for a few potatoes, toss some in and learn how easy it is to make a baked potato salad from scratch. By baking the potatoes instead of boiling them, you save yourself the trouble of peeling them and you don't have to wash an extra cooking pan.Potato salad from baked potatoes is much creamier than from boiled or steamed potatoes. The flavors of the added vegetables permeate the salad, so that every bite has a melody of delicious flavors.
Instructions
Baked Potato Salad
1. Bake the potatoes. When done and cool enough to handle, but still hot, take the pulp from the shells, and put into a bowl. Using a fork or potato masher, lightly mash as if you were going to make lumpy mashed potatoes. Let cool.
2. Peel the onion, and finely dice. Since this potato salad texture is much smoother than most, there should be no big chunks of any of the vegetables.
3. Clean and finely dice the celery and green pepper. Chop the pickle into small pieces, as well.
4. Add all the diced vegetables to the mashed potato mixture, and blend them together with the fork or spoon. Add 1/4 teaspoon of salt and pepper. Add a teaspoon of fresh, fine chopped dill, or 1/2 teaspoon of dried dill weed. Add 1/2 teaspoon of mustard.
5. The moisture content of the potatoes varies by location and season, so no specific amount of mayonnaise is suggested. Start by adding 1/3 cup, stirring it in, until your desired taste and texture has been reached. Chill before serving.
Tags: Baked Potato, Baked Potato Salad, finely dice, Potato Salad, salad from