Potato salad made from baked, not boiled potatoes. Easy, family favorite. The hint of baked potato flavor makes this comfort food even more delicious.
Bake 5 pounds of Yukon gold potatoes at 400 degrees for one hour or until tender when pierced with a fork. After potatoes have cooled, slice each potato in half and scoop out pulp. Chop the pulp into approximately 1/2" cubes, Some chunks will be larger, and some smaller, giving the desired ''rustic'' chop.
Finely dice 1 onion and add to potatoes. Add chopped hard-boiled eggs, salt, celery salt, and pepper.
Measure 2 cups mayonnaise and put into a small bowl with 1/4-1/2 cup of milk. Whisk together until milk is incorporated. (Mayo will become pourable) Add to potato mixture and toss. Repeat the process with the remaining mayonnaise and milk until the desired consistency is achieved. (depending on the amount of potatoes, mayonnaise and milk amounts may vary).
Season to taste. Chill overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 472 | ||
Calories from Fat: 281 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 335.7mg | 103 % | |
Sodium 643.5mg | 22 % | |
Potassium 592.8mg | 16 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 35.2g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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