Do you ever get tired of the same recipe? Sometimes I just want a change. Several years ago I tried baking the potatoes before making my potato salad. I had a lot of compliments. If you like a creamy potato salad, this is not the recipe for you, but if you like firm potatoes, you'll love this change.
Simply cut your potatoes and put on a baking sheet sprayed with Pam. Salt and pepper as desired. Bake at 350 degrees until done.
Add your regular ingredients. I like sweet pickle relish (with some added Bread & Butter Pickles), chopped onion, boiled eggs, mayo, green olives, and a touch of sour cream.
Serve alongside your favorite Independence Day meat--pulled pork, ribs, or hamburgers.
1 comment:
I've never thought of baking tators for salad, but it looks/sounds delish! My ingredients are same as yours...except I use pimentos instead of green olives. Bet it's good w/them. Speaking of eggs (we were, weren't we), I love egg and olive sandwichs. Haven't met a soul where I live now who's ever heard of that!
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