Saturday, May 3, 2008

Baked Potato Salad

This recipe wasn't terribly quick but my husband fell in love with it so I want to remember it.

I know everyone has their own potato salad recipe so here is mine:

  • 6 large Russet Potatoes

  • Celery Salt

  • Lemon Pepper

  • Garlic Salt

  • Mayonnaise

  • Apple Cider Vinegar

  • Chives

  • Paprika

  • Crushed Red Peppers

  • Rosemary

  • 5 to 6 strips of bacon

  • Cheddar Cheese

Peel and cut your potatoes into bite-sized bits. Depending on your definition of bite-sized boil for 10 to 15 minutes. Season the boiling potatoes with celery salt.

Fry the bacon till it is very crisp.

When the potatoes have finished cooking, drain and spread upon a cookie sheet. Sprinkle lightly with lemon pepper and garlic salt.

(Note: I didn't measure the spices when preparing the dressing so these measurements are all approximations.)

In a bowl, add 1 tablespoon of chives, 1/2 teaspoon paprika, dash of crushed red peppers, 1 teaspoon rosemary (crushed). Mix the dry ingredients.

Then add a healthy splash of apple cider vinegar, about 1 1/2 tablespoons. Crumble the bacon and add to mixture. Crumble 1/8 cup of cheese and add to mixture. Finally add enough mayonnaise to evenly coat everything (don't forget to add a little extra for the potatoes).

The dressing will be strong in flavor, but when you add the potatoes the flavor will become less intense. The potatoes can be added when they have cooled. I recommend refrigerating for about an hour before serving.

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