Baked Potato Salad

Baked Potato Salad Recipe - A Delicious Dish from Liberia, USA

Region / culture: Liberia, USA | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Baked Potato Salad is a hearty and comforting dish that combines the classic flavors of a traditional potato salad with the warm, crispy edges of baked potatoes. This recipe takes the beloved elements of a picnic favorite and transforms them into a savory, oven-baked delight. Perfect for family gatherings, potlucks, or a satisfying side dish, this baked potato salad is sure to be a crowd-pleaser with its creamy texture, smoky bacon, and melted cheese.

History

The concept of potato salad dates back to the 19th century in Europe, with variations spreading across the continent and eventually making their way to America with European immigrants. The traditional cold potato salad evolved over time, incorporating local ingredients and preferences. The baked potato salad is a relatively modern twist, combining the comfort of baked potatoes with the familiar flavors of a cold potato salad. This recipe reflects the fusion of traditional and contemporary culinary practices, creating a dish that is both nostalgic and novel.

Ingredients

8 potatoes
0.5 lb (227 g) bacon
1 lb (454 g) processed american cheese, sliced
0.5 onion, chopped
1 cup mayonnaise
salt and pepper to taste
0.25 cup black olives, sliced

How to prepare

Preheat the oven to 325°F (163°C).
Butter a 9x13 inch baking dish.
Bring a large pot of salted water to a boil.
Add the potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool, and slice into 0.25 inch thick pieces.
Place the bacon in a large, deep skillet.
Cook over high heat until lightly browned.
Drain, chop, and set aside.
In a mixing bowl, combine the potatoes, cheese, onion, mayonnaise, and salt.
Mix well and pour the mixture into the prepared baking dish.
Top with the chopped bacon.
Bake at 325°F (163°C) for 1 hour.

Variations

There are many ways to customize this Baked Potato Salad:
Use sweet potatoes for a sweeter, nutrient-rich variation.
Add chopped green onions, chives, or parsley for a fresh flavor and color.
Substitute the American cheese with cheddar, mozzarella, or your favorite cheese blend.
Include diced bell peppers or jalapeños for a crunchy texture and a pop of color.

Cooking Tips & Tricks

To ensure your Baked Potato Salad turns out perfectly, consider the following tips:

- Choose potatoes that are similar in size for even cooking.

- Make sure to cook the potatoes until just tender to avoid them becoming mushy when baked.

- Drain the bacon on paper towels to remove excess grease before adding it to the dish.

- For a creamier texture, you can add a bit more mayonnaise or even a dollop of sour cream.

- If you prefer a crispy top layer, broil the dish for a few minutes after baking.

Serving Suggestions

Baked Potato Salad can be served as a hearty side dish alongside grilled meats, sandwiches, or salads. It's also filling enough to be enjoyed as a main course for a lighter meal. Serve it warm to enjoy the gooey, melted cheese and crispy bacon at their best.

Cooking Techniques

The key techniques in this recipe include boiling the potatoes until just tender, crisping the bacon to perfection, and baking the assembled dish to achieve a golden, bubbly top. Each step contributes to the texture and flavor of the final dish.

Ingredient Substitutions

Greek yogurt or sour cream can be used in place of mayonnaise for a tangier, lower-fat option.

- Turkey bacon or vegetarian bacon can substitute for traditional bacon for those looking for a lighter or meat-free version.

- For a gluten-free version, ensure that all processed ingredients like mayonnaise and cheese are gluten-free.

Make Ahead Tips

You can boil the potatoes and cook the bacon a day ahead to save time on the day of serving. Assemble the dish up to the point of baking, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if it's coming straight from the fridge.

Presentation Ideas

Serve the Baked Potato Salad in a colorful dish to contrast the creamy interior. Garnish with fresh herbs or a sprinkle of paprika for a touch of color and flavor. A side of crisp green salad can also complement the richness of the dish.

Pairing Recommendations

This hearty dish pairs well with lighter main courses such as grilled chicken, fish, or a fresh garden salad. For beverages, consider a crisp white wine or a light, hoppy beer to balance the richness of the salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. If using the oven, cover with foil to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Baked Potato Salad contains approximately 350-450 calories. The exact number will vary based on the specific ingredients used and portion sizes.

Carbohydrates

This Baked Potato Salad is relatively high in carbohydrates, primarily due to the potatoes. Each serving contains approximately 30-40 grams of carbohydrates. Potatoes are a good source of energy and also provide dietary fiber, especially if the skins are left on.

Fats

The fats in this recipe come mainly from the bacon, mayonnaise, and cheese. These ingredients contribute to the dish's rich flavor and creamy texture. Each serving contains about 20-30 grams of fat, depending on the specific types of cheese and mayonnaise used.

Proteins

This dish provides a moderate amount of protein, mainly from the bacon and cheese. Each serving contains approximately 10-15 grams of protein, making it a satisfying side dish that can help balance a meal.

Vitamins and minerals

Potatoes are a good source of vitamin C, vitamin B6, and potassium. The cheese and mayonnaise add some calcium and vitamin D, while the bacon provides some iron and zinc. Together, these ingredients make the Baked Potato Salad not just tasty but also nutritionally beneficial.

Alergens

Common allergens in this recipe include dairy (from the cheese and mayonnaise) and eggs (mayonnaise). Those with sensitivities to these ingredients should modify the recipe accordingly or avoid it.

Summary

Overall, Baked Potato Salad is a comforting and satisfying dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, it is relatively high in calories and fats, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Baked Potato Salad is a versatile and satisfying dish that combines the comfort of baked potatoes with the flavors of a classic potato salad. With its creamy texture, rich taste, and nutritional benefits, it's a perfect addition to any meal. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, making it a beloved dish for any occasion.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Baked Potato Salad. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the lake. Martha was known for her delicious home-cooked meals, and I always looked forward to our cooking adventures together.

On this particular day, Martha had planned to make a special dish for lunch – her famous Baked Potato Salad. As she gathered the ingredients and preheated the oven, I watched in awe as she effortlessly whipped up the most mouthwatering potato salad I had ever seen.

I begged Martha to share her recipe with me, and she happily obliged. She explained that the key to her Baked Potato Salad was roasting the potatoes in the oven before mixing them with the creamy dressing. This extra step added a depth of flavor and a slight crispiness to the potatoes that took the dish to a whole new level.

I watched intently as Martha mixed together mayonnaise, sour cream, mustard, and a secret blend of herbs and spices to create the creamy dressing. She then added in crispy bacon, sharp cheddar cheese, and fresh chives to complete the salad. The combination of flavors and textures was simply divine.

After that day, I couldn't get Martha's Baked Potato Salad out of my mind. I made it for every family gathering, potluck, and picnic I attended. It quickly became my signature dish, and everyone raved about how delicious it was.

Over the years, I have made some tweaks to Martha's original recipe to suit my own taste. I like to add a dash of hot sauce for a little kick, and sometimes I throw in some diced pickles for a tangy twist. Each time I make the salad, I think of Martha and the wonderful memories we shared in her cozy kitchen by the lake.

As I sit here now, writing down the recipe for Baked Potato Salad to pass on to future generations, I can't help but smile at the thought of all the joy and laughter this dish has brought into my life. Food has a way of connecting us to the past, to the people we love, and to the memories we hold dear.

So here it is, my beloved recipe for Baked Potato Salad, inspired by my dear friend Martha and perfected through years of love and laughter. May it bring you as much joy and happiness as it has brought me. Enjoy!