Best 2 Warm Baked Potato Salad Recipes

Baked potato salad is a versatile dish that can be served as a main course or a side dish. It's an excellent comfort food that is perfect for potlucks, picnics, and gatherings. There are many different ways to make baked potato salad, but they all share a few common ingredients: potatoes, mayonnaise, and celery. Other common additions include bacon, eggs, cheese, and vegetables. This article will provide some tips for making the best warm baked potato salad, including choosing the right potatoes, cooking them properly, and selecting the best ingredients for your salad.

Let's cook with our recipes!

WARM BAKED POTATO SALAD

Warm Baked Potato Salad image

My husband and I had been eating nothing but baked and mashed potatoes (we live in Idaho), so I decided to try potatoes a different way. This warm salad is a HUGE hit with my sour cream-and-bacon-loving husband! It goes great with grilled chicken, steak, or burgers. (This recipe can certainly be modified to make a larger portion for larger groups!)

Provided by Sophies Momma

Categories Potato

Time 50m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 medium baking potatoes, cubed and baked
salt
black pepper
1/4-1/3 cup sour cream (adjust accordingly)
3 -4 slices bacon, cooked and crumbled
1/3 cup cheddar cheese, shredded
2 tablespoons green onions, chopped

Steps:

Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.).
Once potatoes have cooled for 5 minutes, transfer to large bowl.
Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.).
Serve immediately and enjoy!

SALMON BAKED IN PHYLLO WITH WARM POTATO SALAD

Salmon Baked in Phyllo with Warm Potato Salad image

Provided by Tyler Florence

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Olive oil
3/4 cup sweet Swedish mustard, divided
1/2-cup fresh dill, chopped, divided
4 (4-ounce) salmon fillet pieces, center cut (16 ounces)
Sea salt
Freshly cracked black pepper
1/4 pound unsalted butter, melted
3 phyllo pastry sheets
1 tablespoon caraway seed, toasted
1 leek, white part only, cut in rings
1 pound fingerling potatoes, roasted
1 cup creme fraiche
2 tablespoons dried currants
1 bunch mesclun greens
1-ounce salmon roe

Steps:

Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes.
Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes.
To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately.

Tips:

Choose the right potatoes: For the best results, use a firm, waxy potato like Yukon Gold or Red Bliss. These potatoes will hold their shape well when cooked and won't become too mushy.
Scrub the potatoes well: Before baking, scrub the potatoes with a vegetable brush to remove any dirt or debris. This will help the potatoes cook evenly.
Prick the potatoes with a fork: This will help the steam escape and prevent the potatoes from bursting while baking.
Bake the potatoes until they are tender: The potatoes are done baking when you can easily pierce them with a fork. This should take about 45 minutes to an hour, depending on the size of the potatoes.
Let the potatoes cool slightly before handling: The potatoes will be very hot when they come out of the oven, so let them cool for a few minutes before handling them.
Make the dressing while the potatoes are cooling: This will give the flavors in the dressing time to develop.
Toss the potatoes with the dressing while they are still warm: This will help the dressing coat the potatoes evenly.
Serve the potato salad warm: Potato salad is best served warm, but it can also be served cold.

Conclusion:

Warm baked potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy side dish, give warm baked potato salad a try!

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