- Cold Baked Potato Salad
- 3 large baked potatoes, cooled, peeled and cubed
- ½ cup sour cream
- ½ cup mayonnaise
- 8 slices bacon, cooked and crumbled (I use the precooked kind)
- 4 ounces shredded cheddar cheese, divided
- 2 green onions, sliced and then chopped (green part only)
- ½ teaspoon fresh ground black pepper
- 1 dash celery salt or 1 dash seasoning salt
- 1 dash garlic powder
- 1 dash paprika
- 1 tablespoon fresh parsley (optional)
- Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
- Transfer to a serving dish.
- Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.
Now, that’s the way I found this recipe, and it looks OK as is, but I can’t ever leave well enough alone. So. . .
How about some dill or mustard (prepared) or mustard powder mixed with the mayo and sour cream? And why not chop and add some bread and butter pickles, too? Frankly, a little chopped celery would be nice, I think.
Just consider this recipe as I did when I saw it: a base recipe to vary to taste for your own use. Heck, I’d marinate the cubed potatoes overnight in a vinaigrette. Several research papers suggest that would increase resistant starch levels in the potatoes and be beneficial in moderating post-prandial blood sugar levels. Besides, if a tasty apple cider vinegar or even tastier balsamic vinegar were used (of course balsamic vinegar would affect the color of the potatoes), it’d be even tastier.
Haven’t tried the recipe (or my suggested variants) yet, but I am sure to do so soon. I’ll report back with “supplicants'” responses. *heh*
Here’s another one, similar but perhaps tastier from the get-go:
5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
1 1/2 cups mayonnaise
1 1/2 cups sour cream
5 tablespoons melted butter
1 -1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste, or use white salt)
1 teaspoon ground black pepper
4 -5 green onions, chopped
1 small onion, finely
1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
1 1/2 cups cheddar cheese, shredded (or to taste)
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)
1 TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
2 Set oven to 350 degrees F.
3 In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
4 Mix in green onion and yellow onion.
5 Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
6 Transfer/spread the mixture to prepared casserole dish.
7 At this point you may cover and refrigerate for up to 24 hours until ready to bake.
8 Bake 25-30 minutes or until hot and bubbly.
9 Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
10 TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
11 Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.