Easy Loaded Baked Potato Salad

skillet logo tablecloth (1)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:

Easy Loaded Baked Potato Salad

Loaded Baked Potato Salad 10 | Accidental Okie

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.)  

Accidental Okie Camping 5Poke holes in a few places around the raw potato with a fork.

Loaded Baked Potato Salad 5 | Accidental OkieEach of these potatoes weighed a little over one pound.

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. 

Loaded Baked Potato Salad 11 | Accidental OkieYou 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.

Loaded Baked Potato Salad 3 | Accidental OkieLoaded baked potato salad needs bacon, thick-cut bacon to be exact. Otherwise this salad would have no street cred.

If you’re vegetarian, you can skip this step. If you must.

Loaded Baked Potato Salad 6 | Accidental Okie

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!

Loaded Baked Potato Salad 4 | Accidental OkieHave 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.

Loaded Baked Potato Salad 7 | Accidental OkieWhat is that, you ask?

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!

Loaded Baked Potato Salad 9 | Accidental Okie

 

Baked Potato Salad
Serves 4
Easy, four ingredients and tasty. This warm baked potato salad will hit the spot for you and guests!
Print
Ingredients
  1. 3 - 4 pounds russet potatoes
  2. Oil or oil spray
  3. Seasoned salt
  4. 5 pieces thick-cut bacon
  5. 1/2 cup chopped green onions, green and white parts
  6. 12 oz. French onion dip
Instructions
  1. (Optional) - Oil and salt the potatoes.
  2. Bake the potatoes per your preferred baking method.
  3. 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.
  4. Reserve a small amount of onions and bacon.
  5. 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.
  6. Serve warm.
The Accidental Okie http://theaccidentalokie.com/

Rock the Vote

As you probably know, my recipes are step-by-step with lots of photos.  Why?  Because I think step-by-step recipes are super useful and uniquely suited to the blogging medium.  Also, I hope that many gluten-free newbies read my blog and are less intimidated about jumping head first into the world of g.f. cooking.

But sometimes, I mess up.  It’s true.  I know you’re shocked.  Take a moment to sit down if you need to.

You see, sometimes I get everything set up to blog about a recipe.  I buy the ingredients, start the prep and take the pictures.  But somewhere along the way, I forget to continue taking pictures. Usually this happens if I’m making a meal for company, and I get rushed at the end.  Or my blood sugar is low and I’m on the dangerous tight rope between lightheaded and hangry (hunger-induced anger = hangry).  It’s a dangerous place, my friends.  Just ask The Professor.  He’s been caught in those crosshairs before.

This reminds me of a picture I saw on Facebook a few days ago.

hungry

Can I get an Amen?

So, anyways, my point.  I have a few awesome recipes whose photos just sort of unceremoniously ended before the recipe was finished.  They’re amazing recipes, but I wouldn’t normally blog about them because they’re missing some of the step-by-step pictures.

This was making me sad though.  Because, I mean, they’re some of my favorite recipes.  So I’ve decided to feature one of these recipes, and I’m letting you decide!  Right now, they are on the Island of Misfit Blog Posts, and you have the power to set one free!

Vote in the comments section by Friday, February 15th.  Whichever recipe wins will be featured on Accidental Okie!

Recipe 1: Roasted and Caramelized Vegetables with Sesame Seeds and Rosemary

One of my favorite exports from New Zealand.  Filling and economical and oh so good.

roasted veggies

Recipe 2: Quiche

There’s a secret ingredient.  Spoiler alert: it’s in this photo.

quiche

Recipe 3: Bacon-Wrapped Stuffed Dates

The party food of kings…or of all my friends.  One of the two.

datesSo rock the vote.  Save a recipe!

Cast your vote for which one to save by Friday!  If you’re having trouble voting on the blog, vote on Facebook or my Twitter feed.

Recipe Index

Salads

Tuna Salad
Watermelon Feta Salad {Summer Salad Dressing}
Pomegranate Hazelnut Vinaigrette {Fall Salad Dressing}
Asian Sesame Clementine Salad {Winter Salad Dressing}

Appetizers & Party Food

Cheese Ball

Asian

Sushi Rice Tutorial
Thai Beef
Sushi Rice Bowl
Asian Sesame Clementine Salad

Sides

Roasted Okra
Roasted Beets
Gluten-Free Stuffing

Mains

Gluten-Free Chicken Noodle Soup with Homemade Egg Noodles
Gluten-Free Meatloaf Cupcakes
Sushi Rice Bowl
Thai Beef

Desserts

Italian Cream Sodas
Gluten-Free Banana Bread
Product Review: King Arthur Gluten-Free Chocolate Chip Cookies
Store-Bought Cookies with Lemon Curd and Nutella
Product Review: King Arthur Gluten-Free Yellow Cake Mix