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Potato Salad in Potato Skins




Source of Recipe


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List of Ingredients





6 large baking potatoes
3 tablespoons chopped onion
3 tablespoons chopped sweet pickles
1 cup chopped celery
1 hard-cooked egg, chopped
1 four-ounce can green chilies, chopped
1 teaspoon, or to taste
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon cider vinegar
1 cup mayonnaise
1 teaspoon prepared mustard
1 cup chopped parsley, for garnish
1 cup piñon nuts, for garnish


Preheat oven to 400 degrees. Wash the potatoes thoroughly. Pierce the top of each potato with the tines of a fork and bake for 1 hour. Remove from oven and cool until comfortable to handle.

Cut a thin slice from the top of each potato. With a spoon, carefully remove the pulp. Do not tear skins. Set skins aside. Dice the potato pulp. Add the onion, pickles, celery, egg, green chilies, salt, and pepper. To keep the texture, mix very carefully. You do not want mashed potatoes.

Add the oil and vinegar to the mixture. In a separate bowl, mix together the mayonnaise and mustard, and very, very gently combine with the potato mixture. Taste for seasoning. Divide and heap into reserved potato skins.

Garnish top of each potato with parsley and a sprinkle of pinon nuts. .


Recipe