Baked Potato Salad Recipe

I am a bit of a potato salad fiend, I have been known in my vegetarian days to eat large quantities of deli potato salad so I have missed it for a while now.  My mother in law took some leftover baked potatoes one day and whipped up a version using ingredients in our fridge that E doesn’t react to and this recipe is a takeoff from her approach.  I think using the russets that have been baked and cooled gives the potatoes the firmness they need for salad but at the same time russets give it a creamy texture that you’ll like.  It does the trick for me when I crave potato salad but feel free to adjust any of the ingredients for the taste you are looking for.  My mom makes an awesome German potato salad that I’ll have to adapt and write out but this is more like what you’ll find at the deli counter of a grocery store.  In the pictures I doubled the recipe using 6 potatoes but I wrote it down for 3 since you may not want to make a ton of it if it is more of a side dish than a main meal.

We love Bubbies‘ products, you can find them at Sunflower Market or Whole Foods in the refrigerated area.  Annie’s Honey Mustard (amazon affiliate link, it is on subscribe and save which means you get 15% off for subscribing to a recurring shipment but you can always cancel and they remind you when it is about to ship anyway so you can check to see if the price is still good) is in both those stores as well.  We can’t use Dijon because of E’s grape allergy and so a lot of gluten free mustards are out also because they usually have corn vinegar.  I posted photos of the labels of both items here along with other recipe photos since sometimes it can be hard to hunt down ingredient lists online.

Supplies

Large Bowl (amazon affiliate link to Pyrex bowls with lids)

Knife, Cutting Board

Ingredients

3 large baked russet potatoes, cooled and stored in the fridge at least overnight, then peeled (E likes to help peel them) and cubed(see here for my baked potato recipe)

3 Kosher dill pickles, diced (we use Bubbies, they don’t use vinegar, just water and spices so they have been safe for us)

3 stalks of celery, minced

1/2 a large white or yellow onion, minced (my husband doesn’t like red onions)

3 tablespoons of fresh packed parsley, chopped

1/4 cup of Honey Mustard

1 tablespoon lemon juice

2 tablespoons olive oil

1 tablespoons apple cider vinegar

1 1/2 teaspoons salt

1/2 teaspoon pepper

Directions

Combine all chopped ingredients in the bowl, add liquid ingredients, seasoning (I like things a bit salty so maybe start with half the salt and work your way up), and potatoes.  Mix well, cover and chill in the fridge before serving.  After letting it rest an hour or two, taste and adjust flavors as you like (more crunch needed?  add pickles, etc.).  In the photos I put a little bit of fresh dill from the garden but that can be hard to find and the recipe is fine without it.

The smaller you chop everything, the more flavor you get in each bite but don’t cube the potatoes too small or they’ll fall apart too much.

(Shared today at Cybele Pascal’s Allergy Friendly Friday 05/27/11, check out the other recipes!)

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