Indulge in a tantalizing culinary journey with Jack Stack Baked Potato Salad, a delectable dish that combines the comforting flavors of classic potato salad with a smoky, savory twist. This recipe features perfectly cooked potatoes tossed in a luscious, tangy dressing made with mayonnaise, mustard, celery, and onion. Experience a burst of smoky goodness with the addition of bacon and paprika, creating a harmonious balance of flavors that will tantalize your taste buds. Elevate your potato salad game with this exceptional recipe that guarantees to be a crowd-pleaser at any gathering.
Unleash your culinary creativity with three additional variations of Jack Stack Baked Potato Salad, each offering a unique twist on the classic. For those seeking a vegetarian delight, the Vegetarian Jack Stack Baked Potato Salad replaces bacon with a medley of roasted vegetables, delivering a symphony of flavors and textures. If you desire a bolder, spicier kick, the Spicy Jack Stack Baked Potato Salad incorporates jalapeños and cayenne pepper, igniting your palate with a fiery zest. Lastly, the Ultimate Jack Stack Baked Potato Salad is a lavish masterpiece, adorned with a generous topping of melted cheese, crispy bacon, and chopped eggs, culminating in an epicurean experience that will leave you craving more.
JACK'S POTATO SALAD
Steps:
- Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
- While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
- Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
- In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
- Mix both oils together in a measuring cup or other small container.
- Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
- Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
- Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
- Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.
- If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.
BAKED POTATO SALAD
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!
Provided by chefheather
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
- Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g
LOADED BAKED POTATO SALAD
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
JACK'S POTATO SALAD
Make and share this Jack's Potato Salad recipe from Food.com.
Provided by sandiegojack2004
Categories Kid Friendly
Time 35m
Yield 1 large bowl, 10 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and dice to 1/2 inch put in pot and bring to boil, boil 15 minutes.
- and remove from heat and drain, let cool. Put eggs in cold water and bring.
- to a boil, boil 10 mins and remove eggs to cold water let rest 10 mins peel
- and dice. when potatoes are cool add mustard, spices (Except Paprika)eggs and mayonnaise mix carefully potatoes are soft! When finished sprinkle paprika lightly on top and refrigerate 2-4 hours -- Enjoy.
- Submited by Jack Moore.
Nutrition Facts : Calories 316.7, Fat 11.1, SaturatedFat 2.2, Cholesterol 133, Sodium 238.4, Carbohydrate 46.9, Fiber 5.4, Sugar 3.9, Protein 8.8
JACK STACK BAKED POTATO SALAD
Steps:
- Preheat oven to 325 degrees. Grease a 9 x 13" baking dish with butter. Cover potatoes with water in a large pot. Bring to a boil... cook until tender but firm (approximately 10 minutes... test with fork). Drain. Cook bacon in a large skillet at medium high until browned. Drain on paper towels. Grate cheese. Mix potatoes, cheese, onion, mayonnaise, salt and pepper in a large bowl. Spoon into baking dish. Crumble bacon and sliced olives on top. Bake until golden brown, about one hour.
Tips:
- Boil Potatoes Perfectly: Prick the potatoes with a fork before boiling to ensure even cooking. Place them in a large pot of cold water and bring it to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
- Cool Potatoes Thoroughly: Once the potatoes are boiled, drain them and immediately transfer them to a bowl of ice water to stop the cooking process. This will help keep the potatoes firm and prevent them from becoming mushy.
- Use High-Quality Ingredients: Opt for fresh, flavorful ingredients to elevate the taste of your potato salad. Choose Yukon Gold or red potatoes for a creamy texture, and use high-quality mayonnaise, mustard, and vinegar.
- Customize to Your Taste: Feel free to adjust the proportions of ingredients to suit your preferences. Add more mayonnaise for creaminess, more mustard for tang, or more vinegar for brightness.
- Garnish Generously: Top your potato salad with a variety of garnishes to add color and flavor. Try chopped hard-boiled eggs, crisp bacon bits, sliced green onions, fresh parsley, or a sprinkle of paprika.
Conclusion:
Jack Stack Baked Potato Salad is a classic side dish that combines simple ingredients to create a creamy, flavorful, and satisfying salad. With its tender potatoes, tangy dressing, and customizable variations, this salad is perfect for potlucks, picnics, and backyard barbecues. So grab your apron, gather your ingredients, and give this beloved recipe a try – you won't be disappointed!
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