Embark on a culinary journey to discover the secrets behind the iconic Jack Stack Baked Potato Salad. In this article, we'll unravel the magic of this beloved dish, showcasing a collection of delectable recipes that capture its essence while adding unique flavors and textures. From traditionalists seeking the classic taste to adventurers craving a bold twist, we'll guide you through the steps of creating a potato salad that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
JACK'S POTATO SALAD
Steps:
- Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
- While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
- Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
- In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
- Mix both oils together in a measuring cup or other small container.
- Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
- Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
- Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
- Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.
- If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.
LOADED BAKED POTATO SALAD
Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.
Provided by Food Network
Time 3h5m
Yield 6 to 8 servings (about 8 cups)
Number Of Ingredients 9
Steps:
- Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
- Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
- Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
- Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
- Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.
JACK STACK BAKED POTATO SALAD
Steps:
- Preheat oven to 325 degrees. Grease a 9 x 13" baking dish with butter. Cover potatoes with water in a large pot. Bring to a boil... cook until tender but firm (approximately 10 minutes... test with fork). Drain. Cook bacon in a large skillet at medium high until browned. Drain on paper towels. Grate cheese. Mix potatoes, cheese, onion, mayonnaise, salt and pepper in a large bowl. Spoon into baking dish. Crumble bacon and sliced olives on top. Bake until golden brown, about one hour.
HUNGRY JACK LOADED BAKED POTATO CASSEROLE
Make and share this Hungry Jack Loaded Baked Potato Casserole recipe from Food.com.
Provided by internetnut
Categories < 60 Mins
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350. Spray a 13x9-inch baking pan with no stick cooking spray.
- Combine evaporated milk, water, butter, potato slices and sauce mix, in a 5-quart pot, over medium heat, just until it comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese.
- Bake 40 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 247.5, Fat 21.2, SaturatedFat 13.2, Cholesterol 58.5, Sodium 180.7, Carbohydrate 7.5, Fiber 0.1, Sugar 0.1, Protein 7.5
BAKED POTATO SALAD
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!
Provided by chefheather
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
- Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g
JACK'S POTATO SALAD
Make and share this Jack's Potato Salad recipe from Food.com.
Provided by sandiegojack2004
Categories Kid Friendly
Time 35m
Yield 1 large bowl, 10 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and dice to 1/2 inch put in pot and bring to boil, boil 15 minutes.
- and remove from heat and drain, let cool. Put eggs in cold water and bring.
- to a boil, boil 10 mins and remove eggs to cold water let rest 10 mins peel
- and dice. when potatoes are cool add mustard, spices (Except Paprika)eggs and mayonnaise mix carefully potatoes are soft! When finished sprinkle paprika lightly on top and refrigerate 2-4 hours -- Enjoy.
- Submited by Jack Moore.
Nutrition Facts : Calories 316.7, Fat 11.1, SaturatedFat 2.2, Cholesterol 133, Sodium 238.4, Carbohydrate 46.9, Fiber 5.4, Sugar 3.9, Protein 8.8
BAKED POTATO SALAD I
Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself.
Provided by Tom Quinlin
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
- Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
- At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
- In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
- Bake for 1 hour in the preheated oven, until golden brown.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 26.7 g, Cholesterol 49.3 mg, Fat 29.4 g, Fiber 3.3 g, Protein 13.8 g, SaturatedFat 10.6 g, Sodium 844.5 mg, Sugar 1.7 g
Tips:
- Selecting Potatoes: Choose firm, medium-sized potatoes with smooth, unblemished skin. Avoid potatoes that have been cut or bruised, as these will not hold their shape well during baking.
- Baking Potatoes: Scrub the potatoes clean and pierce them with a fork several times. This will help them bake evenly. Bake the potatoes at 400°F (200°C) for 45-60 minutes, or until they are tender when pierced with a knife.
- Cooling Potatoes: Once the potatoes are baked, remove them from the oven and let them cool slightly before handling. This will make them easier to peel and slice.
- Making the Dressing: While the potatoes are baking, whisk together the mayonnaise, sour cream, celery, onion, and seasonings in a large bowl. Cover and refrigerate the dressing until ready to use.
- Assembling the Salad: Once the potatoes are peeled and sliced, add them to the dressing and stir gently to coat. Cover and refrigerate the salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to chill.
Conclusion:
Jack Stack's baked potato salad is a classic side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it creamy or tangy, mild or spicy, this salad is sure to please everyone at your table. So next time you are looking for a delicious and versatile potato salad recipe, give Jack Stack's baked potato salad a try. You won't be disappointed!
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