Most delightful Twice Baked Potato Salad recipe ideas for a scrumptious side dish. This oven-baked creation combines pickled cucumbers and mustard in a flavorful sauce.
Twice Baked Potato Salad
This twice baked potato salad recipe is to die for. Smashed potatoes with skins on, flavored with oils and garlic then baked again. Oven Baked Roasted Meats and Vegetables Recipes. A side dish with spring onions and dill, red onion and cubed pickled cucumber. A dressing of mayonnaise blended with mustard sauce and a little pickled brine for an simple but easy sauce. The best cold salad for a braai or barbecue dish. Amazing easy lunch or dinner dish for family. Made ahead for the best flavors and chilled in the fridge until served.
FAQ’S
What is the best potato for twice baked?
A russet potato and a red potato is the best for twice baked and smashed potato salad. they are starchy potatoes and great for baking and frying. They absorb the dressing and fillings for a salad very well. Starchy potatoes tend to be long and have a course skin. They are between the yukon gold and the red skin potato.
Can you eat the skin of a twice baked potato?
Yes, of course you may eat the skins of potatoes. Wash and clean them before baking. For this twice baked potato salad, you smash the tender potatoes with skins on and brush with oils and seasonings. Then Baked again to be cut up for a delicious salad. Keeping skins on are more healthy but its your choice.
What can you use instead of sour cream in twice baked potatoes?
There are options for the dressing for twice baked potato salads. This recipe dressing is made with mayonnaise and little pickled brine and mustard. If you do not or do not like both these options then you can also use Greek yogurt for the dressing mix.
Can you freeze homemade twice-baked potatoes?
You can freeze these twice baked potatoes. Before seasoning and smashing and adding the fillings and dressing. Store in sealed wraps or containers. Keep them for when you need them most. Defrost and smash and season for a delicious side dish.
Ingredients for a Twice Baked Potato Salad
- small red potatoes: to bake and smash for a delicious salad.
- chopped celery stalks, pickled cucumbers, small purple onions: The simple colorful filling for the salad dish.
- olive oil: healthier for basting the potato so the spices and seasoning will stick and not dry out the smashed potato.
- paprika, dried garlic black pepper, salt to taste: All the seasoning you need.
- spring onions, dill: Fresh herb and green onions for color and taste.
- mayonnaise, pickle brine, mustard: The pickled brine is the liquid that the pickled cucumbers where in. The dressing.
This recipe comes with step by step instructions to make it and the ingredients amounts suggested are in the recipe attached. Download or print it or even use it online with the cook mode. Simple.
How To make a Twice Baked Potato Salad
Step 1. Rinse the potatoes and pat them dry in a towel. Make a few punctures with a fork, brush the vegetables with olive oil on all sides. Place potatoes on a parchment lined baking tray and bake at 200 deg. C (400 deg F.) until soft. About 50 minutes. Test if cooked.
Step 2. Cut the pickles into small cubes and place in a salad bowl. Rinse the dill and spring onions in cool water, dry on a towel and finely chop. Peel the purple onion and chop it into thin rings. Add the ingredients to a bowl.
Step 3. Using a potato masher or glass, gently mashed potato each potato into a mashed potato until it is about 1/2 to 1 inch high. Brush the potato pieces with olive oil and sprinkle with salt, pepper, paprika and garlic. Continue cooking for an additional 15 minutes. Cool the twice baked potatoes. Slice coarsely.
Step 4. Add the potatoes and celery to the bowl. Mix together the mayonnaise, brine and mustard. Dress the salad and adjust the flavor with salt. Stir and leave the salad overnight in the refrigerator to allow the flavors to combine.
Ready potato salad looks original, has an unusual texture and will surprise your guests. Serve it at any party as a side dish and enjoy!
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Twice Baked Potato Salad
Most delightful Twice Baked Potato Salad recipe ideas for a scrumptious side dish. This oven-baked creation combines pickled cucumbers and mustard in a flavorful sauce.
- Prep Time: 15 min
- Cook Time: 65 min
- Total Time: 80 min
- Yield: 4–5 servings 1x
- Category: Meals, supper or lunch, dinner
- Method: Oven Baking
Ingredients
- 7 small red potatoes
- 1/3 cup chopped celery stalks
- 2 pickled cucumbers
- 2–3 small purple onions
- 3 tbsp. olive oil
- 1/2 tsp. paprika
- 1/2 tsp. dried garlic
- 1/3 tsp. black pepper
- salt to taste
- 1 bunch spring onions
- 1 bunch dill
- 1/2 cup mayonnaise
- 3 tbsp. pickle brine
- 1 tsp. mustard.
Instructions
1. Rinse the potatoes and pat them dry in a towel. Make a few punctures with a fork, brush the vegetables with olive oil on all sides. Place potatoes on a parchment lined baking tray and bake at 200 deg. C (400 deg. F) until soft. It took us 50 minutes. Check with a fork to see if they are tender and cooked.
2. Cut the pickles into small cubes and place in a salad bowl.
3. Rinse the dill and spring onions in cool water, dry on a towel and finely chop. Peel the purple onion and chop it into thin rings. Add the ingredients to a bowl.
4. Using a potato masher or glass, gently mashed potato each potato into a mashed potato until it is about 1/2 to 1 inch high. Brush the potato pieces with olive oil and sprinkle with salt, pepper, paprika and garlic. Continue cooking for an additional 15 minutes. Cool the twice baked potatoes. Slice coarsely.
5. Add the potatoes and celery to the bowl. Mix together the mayonnaise, brine and mustard. Dress the salad and adjust the flavor with salt. Stir and seal or leave the salad in a sealed container, overnight in the refrigerator to allow the flavors to combine.
Ready potato salad looks original, has an unusual texture and will surprise your guests. Serve it at any party as a side dish and enjoy!
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