Welcome to week two of the Great Gluten-Free Campout! Did you enjoy Week One? If you didn’t read Week One and now you’re sad or confused or feeling left out, have no fear. Read the Series Intro and then Week One, and then you’ll be in the club. You’ll soon receive your secret handshake and official sticker.
Well, maybe not. But you will have tools, tips and new recipes to conquer gluten-free camping without fear!
This is Week Two of The Great Gluten-Free Campout, and we’ve got four more amazing gluten-free campout recipes ready for you. Here’s the lineup:
- Breakfast: Caramel Rolls, Two Ways from Gluten Freedom & Loving It
- Snacks/Sides: Easy Loaded Baked Potato Salad. That’s me!
- In the Fire: Wood Fired Box Oven Pizza from Better Batter
- Desserts: Box Oven S’More Brownie Bars from Angela’s Kitchen
Easy Loaded Baked Potato Salad
This potato salad has four ingredients. It can have up to six if you want to get fancy and put oil and salt on your potato before you bake it. It is easy and inexpensive and delicious. It has a secret ingredient that will make you wonder why you never thought of it before.
This potato salad doesn’t contain mayonnaise. I’m always so paranoid about mayo in food during camping. Can you imagine getting food poisoning at a campground bathroom? Shudder!
You don’t only have to make this recipe while camping, either. Make it any time you want to look like a fancy kitchen genius who labored for hours, while actually working for about 10 minutes.
Step one in loaded baked potato salad is baking potatoes. My camp cooking buddy Rick and I baked three potatoes, each with a different method to show you all the options. (Read more about Rick in this post. Not only is he a famous painter, he is also the ultimate authority on camping cooking.)
Potato 1: We wrapped a potato that had been sprayed with cooking oil and generously sprinkled in seasoned salt in two layers of heavy-duty aluminium foil. We put directly on hot charcoal for about 40 minutes.
Potato 2: We covered in oil and seasoned salt and placed the potato in a small dutch oven and cooked with 1/3 the amount of charcoal under the oven and 2/3 on the oven lid. It baked for about an hour.
Potato 3: We microwaved it on the microwave’s potato setting and then toasted in a toaster oven to get a crunchy skin.
You can do any of these methods. You can even bake the potatoes at home and keep them chilled in an ice chest on the camp site. An hour before you’re ready to assemble your potato salad, just warm them up on a skillet or wrap them in foil and crisp them up over charcoal or the grill.
Do whatever you want. It doesn’t matter.
After the baked potatoes have cooled enough to handle, cut them in bite-sized diced pieces. You can keep or discard the skins.
If you’re vegetarian, you can skip this step. If you must.
Chop up the bacon after it’s cooled. This is another step you can do beforehand, either at home or after making breakfast. Just remember to let it cool and then chill it.
Safety first, fellow campers!
Have I ever told you how essential kitchen shears are to my kitchen tool arsenal? I have three pairs. I use them all the time. They are particularly useful for cutting several green onions at a time, just like I did here.
Okay, are you ready for the secret ingredient?
First, some history.
I invented this recipe in a moment of crisis when I had no starches for dinner except for potatoes, no desire to heat up my house by turning on the oven to make fries, and no butter, milk or cheese to make baked or mashed potatoes. But then I saw the secret ingredient and a little light bulb appeared over my head, angels started singing and a spotlight straight from heaven shone down on me.
I’ll tell you.
Are you ready? Are you sitting down?
It is French onion chip dip.
No really, it is.
Not the canned, gross kind in this chip aisle, but the kind you get near the sour cream in the refrigerated section of the grocery store. The first ingredient should be sour cream. I used Hiland Dairy brand because it’s my favorite.
Why French onion dip, you ask? It is the perfect accompaniment to potato salad. It is creamy and has a nice oniony taste, but is not too overpowering. It is already seasoned to perfection. While you may have to make a few small changes, you’re not going to be lugging the entire spice rack to the lake.
Every brand of dip is going to slightly vary in saltiness and in the strength of the onion flavoring. You may find you prefer your potato salad cut with a little sour cream or you may find you need a little more salt. Adjust as needed.
Stir the dip, potatoes, most of the bacon and most of the green onions together. Taste, adjust. Add a bit of pepper if you want or more dip if the salad is too dry for your liking. Top with the remaining bacon and onions for garnish.
Serve the salad when it’s still warm. Enjoy!
- 3 - 4 pounds russet potatoes
- Oil or oil spray
- Seasoned salt
- 5 pieces thick-cut bacon
- 1/2 cup chopped green onions, green and white parts
- 12 oz. French onion dip
- (Optional) - Oil and salt the potatoes.
- Bake the potatoes per your preferred baking method.
- Fry 5 pieces of bacon until crispy. After they've cooled, chop into large, bite-sized bits. After the potatoes are cool enough to handle, cut them into bite-sized pieces. Cut the onions.
- Reserve a small amount of onions and bacon.
- Mix the potatoes, French onion dip, bacon and green onions until well mixed. Adjust flavorings as needed. Move to a serving bowl and top with reserved bacon and green onions.
- Serve warm.