Baked Potato Salad

Baked Potato Salad

Jay Miller
Menu Creator Consulting
Lakeland, TN

Yield: 16, 3/4-cup servings

This recipe came about as a means of using the leftover potato insides from preparing potato skins.



  1. Place potatoes on sheet pan; bake at 350°F until tender, about 1 hour.
  2. Peel baked potatoes while warm and dice pulp into 1/2" pieces. Spread diced potatoes on a sheet pan; allow to cool under refrigeration.
  3. Place diced vegetables and eggs in mixing bowl.
  4. Add drained sweet relish, mayonnaise, honey mustard dressing, sour cream and seasonings.
  5. Stir until well mixed.
  6. Fold in potatoes.
  7. Chill 2 hours before serving.