I made up this recipe thinking of things I would put on a baked potato. I made it easy by cooking the potatoes in the microwave and leaving their skins on – this also adds more nutrition. The serving size is small, for 1 or 2 people but you can double or even triple it if you want more.
2 large potatoes (you can use any potato but I usually use red potatoes)
1/2 C. shredded cheese of your choice (I usually use cheddar)
3 slices of cooked bacon, chopped
3 boiled eggs, chopped
1 stalk celery, chopped
1/4 of an onion finely chopped (I just use whatever type of onion I have on hand and have used green onion, white onion and red onion)
1/2 C. mayonnaise, store-bought or homemade (Homemade Mayonnaise)
1 T prepared mustard
1 T apple cider vinegar
2 T dill relish
salt and black pepper
Pierce potatoes with a fork and cook in the microwave according to your microwave directions. While potatoes are cooking, chop the celery and onion and put into a medium sized mixing bowl. In a smaller bowl, mix mayonnaise, mustard, vinegar and relish with a fork until combined. When potatoes are cool enough to handle (I sometimes let mine sit in cold water to cool them fast if I’m in a hurry), dice them into bite sized pieces and add to the bowl with the celery and onion. Season the potatoes to taste with salt and pepper. Add the grated cheese (it’s ok and even preferred to let the cheese melt a little). Pour on the dressing and combine. Fold in the chopped bacon and boiled eggs. Optional: Garnish with chopped dill or other herb of your choice. Enjoy!
Please feel free to add your ideas for other ingredients, link to your potato salad recipe or comments in the comment section. Would love to hear from you!
Warmly,
Monica
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