|Small red potatoes are first baked, then sliced and tossed in a mayonnaise, vinegar and ranch dressing seasoning.|
Cold Baked Potato SaladI've already posted my just-like-Mama's southern style no-frills simple potato salad but this one here is also a big favorite of mine. Initially it was my attempt to duplicate a potato salad served at one of our local favorite barbecue hangouts, The Shed, but since writing the recipe, I've gotten the potato salad again and find it quite different from this one that inspired this one that I wrote back in 2009.
The newest version definitely has no eggs, is much whiter in color and seems to be heavy in sour cream and mayonnaise. Seems they've changed the recipe so I guess it'll be back to drawing board to experiment on a new version, so while this one isn't quite like their newest version, it is a delicious potato salad I think you'll enjoy. Unlike my more traditional southern style potato salad, I prefer this one well chilled, so I do suggest making it up a day ahead if at all possible.
Here's how to make it.
Recipe: Cold Baked Potato Salad©From the Kitchen of Deep South Dish
Prep time: 30 min |Inactive time: 2 hours | Yield: About 6 servings
- 3 pounds of red potatoes
- Olive oil to drizzle
- 4 slices of bacon
- 1/4 cup of diced red onion
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 envelope Hidden Valley Ranch Dressing Mix
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- 1 stalk (rib) of celery, chopped
- 3 hard cooked eggs, peeled and chopped
- Dried parsley, optional for garnish
Preheat over to 475 degrees F. Drizzle olive oil over potatoes and bake until cooked but still firm - about 30 minutes. Cooking times as always are approximate, as ovens vary, so test with a fork to see if they are tender. Remove, set aside and let cool. Fry the bacon until it is crisp. Drain on paper towels and set aside.
In a large bowl, whisk together the mayo, vinegar, ranch dressing mix, Cajun seasoning, salt and pepper until well blended. Scoot the dressing mixture to the side. Slice the potatoes into 1/4 inch slices and add to the other side of the bowl. Chop the bacon and sprinkle over the potatoes. Add the onion, celery and eggs; gently toss to draw in the dressing, turning to mix well.
Sprinkle with parsley if desired. Refrigerate several hours or overnight.
Variation: Substitute J&D's bacon ranch dressing mix for the Hidden Valley Ranch mix.
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Posted by Mary on June 15, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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