BAKED POTATO SALAD
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:
1. 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.
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.
This recipe came about as a means of using the leftover potato insides from preparing Max & Erma’s famous Potato Skins.
Jay Miller Executive Chef, Max & Erma’s Restaurants, Inc. Columbus, Ohio
Idaho Potato Commission: www.idahopotato.com
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