Special Diet - Created Date : 17.11.2019

Baked Potato Salad

Baked Potato Salad

Baked Potato Salad

This fantastic-laden baked potato salad is a great helper for your meat, where you can lick your fingers and barbecued, and travel well as a garnish for a pot. Contrary to the potato salad you see outside, it does not have mayonnaise. I used sour cream as a stuffed baked potato. Despite the addition of bacon and cheese, the amount of calories is kept under control. I also don't add boiled eggs because I can't imagine adding them into the oven.

Something to turn the surface into volume, baby!

I use baby potatoes in a baked potato salad. I usually cut them in half, but now, at the request of the hubster, I cut them down a quarter. Why? Something from the surface to the volume. I mean, an entire object has a lower surface / volume ratio than the same object divided into smaller pieces. And we want a high surface-to-volume ratio.

Why do we care?

Cutting objects at smaller sizes means that MORE surface area is exposed to flavoring agents. Let's make a visual demo. For the sake of simplicity (and because I am a terrible painter), let's think of our potatoes as a 3D cube:

It's a lot more than you want to know about the surface / volume ratio - but it's important to get the aroma best suited to your potato salad!

I mean, small cubes have a more exposed surface where the aromas can stick. HARDWARE science geekiness for now. The only warning that cuts potatoes into smaller and smaller pieces takes less time to cook them. And if you cut them too small, they can no longer be perceived as potatoes. So, in the baby potatoes, about 1/2 quarter cubes, which is about as small as my quarter.

For any wonderful potato salad, the other flavor is to season and / or dress the potatoes while still hot. It is ideal for salads based dressings. However, this rule does not include mayonnaise-containing or in this case sour cream: evil occurs when these substances suddenly encounter heat. Instead, I'm throwing hot potatoes with two large tufts of salt and a quarter cup of rice vinegar. I spread the potatoes on a sheet of tray for about 20 minutes to cool down. Then, when the potatoes are still slightly warm, I mix them with an oven-baked potato salad sauce.

Remember: if you're taking this stuffed baked potato salad to a jar, be sure to take food safety measures (that is, keep the salad cool by producing bad bacteria and not disturbing your entire party!).

This is an excellent addictive, addictive, guaranteed for barbecues and pots. The sour cream for mayonnaise substitutes for salads, compared with traditional potato salad, rather than substitutes. But this flavor does not sacrifice.

Author: Michelle Frank


1 1 / 2lbsbaby washed potatoes

3/4 cups or spiked

3/4 cups of cooked bacon

3 / 4cupshredded cheddar cheese

1 cup cream

1/4 in children's season

1tspyellow mustard

2tspsweet pickles enjoy

1 Puffing powder

1 / 2tspthyme

1 / 2tsptarragon

Salt and taste of freshly ground black pepper


Boil water in a large pot. Meanwhile, divide the new potatoes into roughly the same pieces. Boil the potatoes until 8-10 minutes (less for smaller parts).

To make the sauce, mix mustard, onion powder, sour cream, two pinch of salt and a few black pepper paste. When the potatoes are ready, drain thoroughly and discard them with vinegar and two generous salts. Release the leaves to a tray and allow to cool for 20 minutes at room temperature.

Before the potatoes are completely cooled, mix them with the sauce. Check the spice by adjusting as necessary.

Separate a small portion of each of the potatoes with z toppings ın, mix the rest with the remaining ingredients, then sprinkle on top. Cool at least one hour before serving. Enjoy!

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About Michelle

Hello there! I'm Michelle, a former scientist cooking blogger and consultant. Over the course of my career, I have stood up to the challenge of cooking as quickly as possible in stressful times. I've learned strategies to help you cook good dishes without stress, and I want to share them with you! In addition, I use my science background (in physiology, biochemistry, and many laboratory rat studies in microbiology) to inject my writing with nutrition / biochemical geekery. Read more Daha

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Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.

Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.

Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.

Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.

Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.

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