Best Fancy Baked Potatoes Alternative To Potato Salad Recipes

BAKED POTATO SALAD

Baked Potato Salad image

Provided by Alex Guarnaschelli

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 pounds small Yukon gold potatoes
1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors
1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors
Kosher salt and freshly ground white pepper
1/3 cup extra-virgin olive oil
Pinch of sugar
4 to 6 tablespoons red wine vinegar
2 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons smooth Dijon mustard
1 tablespoon capers, plus 1 teaspoon brine from the jar
4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar

Steps:

Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.

EASY LOADED BAKED POTATO SALAD

Easy Loaded Baked Potato Salad image

This is a recipe I came up with as an alternative to regular potato salad. That was my pre-"zaar" days. I saw that there were several others posted, however none looked this easy. It is a winner every time and there are never any leftovers.

Provided by princesslisa of a g

Categories Potato

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 red potatoes, unpeeled
salt & pepper, to taste
1 pint sour cream
1 cup finely shredded cheddar cheese
2 green onions, sliced
1/2 bag of recipe ready bacon bits

Steps:

Cut potatoes into bite sized pieces.
Boil for about 12 minutes or until fork tender.
Drain potatoes and allow to cool completely.
Add remaining ingredients; all of which can be adjusted to your liking.

Nutrition Facts : Calories 580, Fat 36.7, SaturatedFat 20.7, Cholesterol 100.7, Sodium 553.3, Carbohydrate 46.7, Fiber 4.7, Sugar 7.8, Protein 18.4

LOADED BAKED POTATO SALAD

Loaded Baked Potato Salad image

I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h

Yield 20 servings.

Number Of Ingredients 11

Ingredients

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Steps:

Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

FANCY BAKED POTATOES

Fancy Baked Potatoes image

I can't count the times I've turned to this tried-and-true recipe when company is coming. The potato filling is creamy and rich tasting, plus the servings are attractive. But the best part is you can spare yourself the hassle of mashing potatoes at the last minute. -Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

4 large baking potatoes
2 teaspoons canola oil, optional
2 tablespoons butter
1/4 cup 2% milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (2 ounces) diced pimientos, drained, divided
2 tablespoons minced chives, divided

Steps:

Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves., In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet. , Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 255mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein.