Baked Potato Salad

Later today, Lauren is going to be participating in an informal potato salad throwdown as part of a potluck lunch at work. The gauntlet was thrown Monday afternoon. I have no idea how, I just got an email saying 

"you'd better be ready to make the best potato salad of your life on Wednesday night, because Jaymie said his potato salad was better than ours".

 Apparently he makes a sweet potato salad that he is quite proud of. If he actually makes it and I can get the recipe, I'll post that too. But that is all up to Lauren since this is taking place at her work and I will be relying on her to relay feedback and results of the competition.

So we took our favorite potato salad recipe, and amped it up a little bit. The base recipe:
  • 3 pounds red potatoes
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
The additions:
  • Roasted potatoes
  • 1/2 cup chopped green onion
  • 1 cup raw corn (about 1 ear of corn)
  • Herbs de Provence/Parisien Bonnes Herbes
So what we did was cut out potatoes into eighths, tossed them lightly in olive oil and mixed in the potato seasoning. You don't really need Herbs de Provence or Parisien Bonnes Herbs. Those two just happen to be blends of tasy potato-friendly herbs like rosemary and thyme. 

We laid the potatoes in a single layer on a baking sheet and roasted them at 400 degrees for 35 minutes. When they were done we let them cool, scooped them into a bowl, and made potato salad.

Wash one ear of corn, then cut the kernels off with a large knife.

Add the potatoes, corn, celery and green onion to a large mixing bowl.

In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Pour dressing over the potato mixture. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Very simple and very delicious. We considered adding cheese but the salt in the cheese unbalanced the flavors just a bit too much. 

Its called baked potato salad because its potato salad mixed in with all the toppings you find on top of or along side of a baked potato. You could take it one step further and use half sour cream and half mayonnaise, but I think you risk weakening the flavor.

The last, most obvious addition is bacon. But Lauren crosses paths with far too many vegetarians for us to actually do it. I'm okay with that. I would feel pretty bad if everyone were talking about the potato salad and the vegetarians couldn't eat it because I tried to turn an A into an A+ with bacon.


Rach said...

bippity boppity bacon....mmmm. This sounds so delicious....especially with the fresh dill. Have you considered adding a hints of blue cheese? Or maybe small amounts of chopped roasted walnuts.....or even chopped dried cherries? Let me just say that I don't like sweet potato salad & I already like yours WAY better. I can't wait to hear how it goes

baorao said...

The cheese we tried was Colby Jack. My original plan was to have it mixed in as crumbles, like cheese curds. but the salt changed the flavor too much.

but bleu cheese might be a way around that. at the very least you could serve it on the side.

apparently the sweet potato salad never got made. he came in with something different because he had some function on Wednesday night. so he brought in a probably repackaged store-bought potato salad.