Stuffed Potato Salad

Cooking Recipes Catalogue

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):


  • 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