Baked Potato Salad

Jay Miller

Chef

Perkins Family Restaurants
Memphis, TN

1361
Baked Potato Salad Download Hi-Res Image »
Yield: 16, ¾-cup servings


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This recipe came about as a means of using the leftover potato insides from preparing potato skins.

Ingredients

  • 5 pounds Idaho® potatoes, washed, #120 ct.
  • 8 ounces fresh celery, diced ¼”
  • 1½ ounces fresh green onion, sliced ¼”
  • 1½ ounces fresh red peppers, diced ¼”
  • 2 eggs, hard-boiled, diced ¼”
  • ¼ cup sweet pickle relish, drained
  • 1½ cups mayonnaise
  • ½ cup honey mustard dressing
  • ½ cup sour cream
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
  • ½ teaspoon celery salt
  • ½ teaspoon dill weed

Directions

  1. Place potatoes on sheet pan; bake at 350°F until tender, about 1 hour. Peel baked potatoes while warm and dice pulp into ½” pieces. Spread diced potatoes on a sheet pan; allow to cool under refrigeration.
  2. 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.

Notes

This recipe is gluten-free