Baked potatoes are scooped out, made into a salad, then stuffed back into their shells for a delightful presentation. To get a jump start, bake the potatoes the day before.
INGREDIENTS (for 6 servings):
- 6 medium potatoes
- 1 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon dried dill weed
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 2 hard-cooked eggs, chopped
- 2 stalks celery, chopped
- Garnish: fresh dillweed
BAKE potatoes at 400 degrees for 1 hour, or until tender; let cool.
REMOVE top one-third of potatoes; carefully scoop out pulp, leaving 1/4-inch-thick shells. Reserve pulp.
STIR together mayonnaise and next 4 ingredients in a bowl; add reserved pulp, onion, egg, and celery, tossing gently. Spoon into shells; cover and chill. Garnish, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.
Potato Salad Tips