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Archive for June, 2013

Dear Readers,

I had some russet baking potatoes left from a ten pound bag I had purchased and decided to see if they could be used in a potato salad.  Here is what I came up with:

Mimi’s Chunky Baked Potato Salad

5 med. russet potatoes, baked and cut into 1-inch cubes with skin on

4 hard boiled eggs, coarsely chopped

1/2 cup dill pickle, cubed

mayonnaise

celery salt and pepper to taste

Coat scrubbed potatoes in olive oil and pierce all over with a fork.  Generously salt and pepper them.  Lay them directly on oven shelf and bake for 45 to 60 minutes until done.  Let them cool thoroughly and then cut in 1″ cubes with skin on.  Add eggs, dill pickle, celery salt and pepper.  Using a spatula, mix in enough mayonnaise to moisten salad.  Store in refrigerator until ready to serve.  Makes a large bowl of potato salad.

Enjoy and remember to

Keep smilin’!

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