4 Reviews

I made for 2 using two medium potatoes which I roasted with skin on at 175C for an hour. The first one I split and scooped the flesh out and mashed it with sour cream mix (sorry ran out of yoghurt), the second I chopped up into chunky pieces and tossed in the sour cream mix and then topped up both with, finely diced celery, finely sliced red onion, finely sliced spring onion, sliced tomatoes (fresh from the garden), finely diced red capsicum (bell pepper), bacon and the cheese (my cooked egg had disappeared from the refrigerator and it was too late to cook another). Thank you Nif for a great lunch from the DM and me, made for Went To Market.

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I'mPat December 07, 2010

This is really good potato salad. I like that it has traditional potato salad ingredients, like the celery and egg, combined with baked potato toppings. What a neat combination. The only thing I didn't care for was the tomato. It seemed a little out of place, and you had five Craze-E ingredients even without it. Next time, I think I'll skip it. Great, great recipe, though.

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EmmyDuckie July 15, 2009

Great flavors with many ingredients I enjoy and have on hand being a plus. DH loves potato salad and it was nice to have one without the mayonnaise based dressing but still be creamy. Made and reviewed for Craze-E Contest 2009.

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lauralie41 July 14, 2009

Anyone that loves baked potatoes, would be attracted to this salad. I thought the idea of using sour cream in place of the usual mayo/salad dressing was unique. I used the 'fat free' version to cut back even further on the fat. Usually, after a few hours of chilling, the potato absorbs the dressing, not so with the sour cream (in my case), so it was a little wetter than I liked. I tasted it again at that time, and found I had to add more salt and pepper. I also folded in a chopped green onion. There was just something missing (probably because I'm so used to having it in there). Because this is a contest, requiring the use of specific ingredients, I have to give this 3 stars. Two of the ingredients were used only as a topping, and I didn't think it aided in the overall taste of the salad....sorry. I served it in individual serving sizes, so that the topping would be more a part of the salad, instead of a garnish. Still, we found the potato salad a bit too mild for our tastes. Thanks for submitting to the contest with a very colourful salad. Good luck with your entry.

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Diana #2 July 14, 2009
Baked Potato Salad - Loaded!