This week’s no-oven menus have been pre-empted by an actual summertime recipe because, though the oven remains off, our meals have been uninspired, eat-on-the-run affairs. K was gone last weekend, and this weekend we’re golfing with friends in lovely seventy degree weather at the base of the Grand Tetons. Luckily, the magic of technology allows me to share this recipe for Baked Potato Salad even though I’m on vacay.
I read once that most American families cook and eat an average of ten different dinner dishes over and over. Everyone has their favorites, after all. Still, it throws me a little when K puts in a kitchen request for something I feel like I just made. But let’s face it; he’s an adventurous enough eater, but would be perfectly content with ten meals.
So this week he asked for baked potato salad again, which I mentioned in the first week of the no-oven challenge. It’s an easy recipe that I threw together just because I love a fully loaded baked potato.
Baked Potato Salad
- 3 medium baked potatoes, cooled and chopped into bite-sized pieces (keep the skin on)
- 2 ounces grated cheese (Cheddar is great)
- 3 slices cooked bacon, crumbled or chopped
- 1 large green onion, sliced (or chives are good, too)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 + Tablespoon chopped fresh parsley
- Salt & Pepper to taste
Combine first four ingredients. In a separate bowl combine remaining ingredients.
Toss sauce with potato mixture and sprinkle with a little paprika if you like. Try to make this at least a few hours ahead to let the flavors mingle, and the potatoes will soak up a bit of the dressing. Makes about four servings.
That’s it. Easy peasy, especially if you baked a few extra potatoes to have on hand for things like this. I used russets, but this is good with baked red or yellow potatoes, too. The salad is prettier with yellow Cheddar, but I had some white horseradish Cheddar so went for the flavor. And I used buttermilk because I happen to have a lot of it around right now. You could also use plain yogurt, or cream or half-and-half with a spritz of lemon juice to achieve a little tang. This salad would be good with a traditional mayonnaise dressing with a bit of mustard, though I think the sour cream works especially well with the other flavors.
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Thanks Ricki! I’ll announce the winner next Monday. Good Luck, everyone!