Baked Potato Salad | Idaho Potato Commission
This recipe came about as a means of using the leftover potato insides from preparing potato skins.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 5 pounds Idaho® potatoes, washed, #120 ct.
- 8 ounces fresh celery, diced 1/4"
- 1 1/2 ounces fresh green onion, sliced 1/4"
- 1 1/2 ounces fresh red peppers, diced 1/4"
- 2 eggs, hard-boiled, diced 1/4"
- 1/4 cup sweet pickle relish, drained
- 1 1/2 cups mayonnaise
- 1/2 cup honey mustard dressing
- 1/2 cup sour cream
- 1/4 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon dill weed
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