Friday, February 1, 2013

Portable Baked Potato Salads

This is an idea I wanted to try for a boat ride picnic this past summer (that will someday happen on my dream picnic boat) and I think it’s a good buffet item for a Superbowl party or backyard picnic. I just olive oil roasted some Idaho potatoes in foil with coarse salt…

Then I chopped them up and filled small, and tossed them with Good Seasons Italian Dressing prepared from the packet. I can’t lie about my love of Good Season Italian; I’ve probably consumed 80 gallons of it in my lifetime. You don’t have to use it, but I lllove it. However you season your potatoes, fill wide-mouth jam jars about 2/3 full with them. I topped those with sour cream, shredded cheddar cheese, chopped bacon, chives and minced hot chili. Simple, inexpensive, and quick- they look great on a buffet and are easy to pick up and eat.

mason jar baked potato salad

mason jar baked potato salad

Now that I’ve tried them, I know that some will definitely make it onto the boat this summer. Just put the lids on and they are ready for a trip outside.

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Individual Baked Potato Salads

Yield: 8 small jars

Prep Time: 20 minutes

Total Time: 20 minutes

Loaded baked potatoes can be a personal thing - I like the basics, but you could add olives, roasted tomatoes, spicy chili to make it your way.

Ingredients:

6 cups olive oil and sea salt baked potatoes, medium dice (about 3 large Idaho potatoes)
1/2 cup Good Seasons Italian Dressing, prepared (optional) (I make with half the oil)
1 1/2 - 2 cups sour cream
1 cup sharp cheddar cheese, shredded
1/2 cup bacon, cooked, chopped
2 Tbsp chives or scallion, chopped
2 Tbsp red chili, minced (optional)
salt and pepper to taste

Directions:

- toss the potatoes with the dressing and season with salt and pepper
- fill jars about 2/3 full with potatoes (about 3/4 cup in each)
- top potatoes with 1/4 cup sour cream in each jar (or more!)
- top the sour cream with cheddar, bacon, chives or scallions and chilies

 

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