Baked Potato Salad

Everyone has a favorite baked potato salad recipe.  This one is a little off the beaten path.  The ingredients are closer to what might be in a French style salad, but this works with a mayonnaise based dressing.  It incorporates our Spud Spice, dill weed, garlic, lemon peel and kosher salt, all great flavors for potatoes.  Radishes, celery and walnuts combine to make it unique.

If you are at the Springfield Farmer's Market in Forest Park check out Red Fire Farm for different types of radishes, with colors that can make this dish pop.

• 4 baking potatoes
• 1/4 cup coarsely chopped walnuts
• 4 celery stalks, thinly sliced
• 6 radishes, sliced
• 3 tbsp Spud Spice
• 1/3 cup mayonnaise
• 2 tbsp lemon juice
• 1/4 cup shopped chives to garnish (optional)

Preheat over to 400 F. Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold. Peel (I actually prefer to leave the peals on) and cube the potatoes, and then add to a large bowl along with walnuts, celery, radishes, and Spud Spice. Whisk together the mayonnaise and lemon juice and pour over potato mixture; toss to coat. Cover and refrigerate until ready to serve.

More Root Recipes

• Julienne vegetable salad
• Ruttabaga and Turnip Slaw
• Parsnip Pizza
• Maple Glazed Sweet Potatoes

Photo Credit: Fine Cooking