BAKED POTATO SALAD

Servings

4

Prep Time

15 minutes

Cook Time

375 hours

I created this EASY BAKED POTATO SALAD recipe in the middle of winter when I was dreaming about warm summer picnics. It is absolutely SCRUMPTIOUS!! My number one "most requested" recipe.

By baking the potatoes, you create an intense potato flavor and a unique, chewier-consistency! This recipe works great if you leave for work. Bake the potatoes in the morning...they will be ready & waiting for the next step when you return.

HOW LONG EXACTLY SHOULD YOU COOK THE POTATOES? Answer: There is no set time! Depending on the size you choose, you simply want to bake them until a fork goes through easily. Just like you would for a baked potato! The trick happens when they cool down!

HOW LONG SHOULD YOU WAIT FOR THE POTATOES TO COOL? Answer: Again, there really is no set time since varying this direction changes the flavor & texture! You can adjust this recipe however you like. As long as you didn't over cook the potatoes into a mash, you can peel the skin off and cut into chunks right away while still steaming, or wait several hours later so they can cool down completely! That is the beauty of this recipe!

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Ingredients

Potatoes (I usually use around 8 medium size)
Shallots or Onions
Chives
Mayonnaise (NOT Miracle Whip)
Sour Cream
Pickle Juice (I like bread & butter pickle juice best)
Sugar
Salt & Pepper

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Directions

BAKE the potatoes in the morning so they are cooled down and ready for dinner. Lay potatoes on a baking dish (cleaned, poked with a fork, & uncovered) and bake at 375 until soft. Usually takes around an hour or more depending on the size of potatoes. When soft, remove from oven and let them rest ALL DAY until dinner time uncovered.
At dinner time, peel and cut the potatoes into chunks and place in a bowl. The skin should slide off easily.
Now create a quick homemade dressing using EQUAL PARTS mayo and sour cream! For 8 medium size potatoes I usually start with about a half cup of mayo to a half cup of sour cream, a SPLASH of sweet or dill pickle juice, a spoonful of sugar, and some salt and pepper to taste!!! That’s it! Stir well. I taste & adjust if needed!!! Set aside.
Cut up some chives along with some sweet shallots/sweet onions and add to your potatoes. You don’t need a lot.
Now add the creamy dressing you made to your potatoes, chives, and sweet onions/shallots and mix all together!!!
EAT RIGHT AWAY, or store in the refrigerator until ready to eat.

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