Potato Salad Sandwich

This creative twist on classic potato salad turns the humble baked potato into a delicious handheld sandwich. The fluffy potato flesh is scooped out, mashed, and tossed with creamy mayonnaise, tangy mustard, crisp celery, and sweet pickle relish. The mixture is then stuffed back into the crispy potato skins, creating a satisfying contrast of textures. It&# 226;ÂÂs a nostalgic, comfort-food favorite that feels both rustic and clever. Perfect for potlucks, picnics, or a quick lunch that requires no bread. The addition of green onions adds a fresh bite, while the relish provides a necessary sweetness to balance the savory creaminess.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 292.4

Dietary: Gluten-free, Vegetarian

Description

This creative twist on classic potato salad turns the humble baked potato into a delicious handheld sandwich. The fluffy potato flesh is scooped out, mashed, and tossed with creamy mayonnaise, tangy mustard, crisp celery, and sweet pickle relish. The mixture is then stuffed back into the crispy potato skins, creating a satisfying contrast of textures. It&# 226;ÂÂs a nostalgic, comfort-food favorite that feels both rustic and clever. Perfect for potlucks, picnics, or a quick lunch that requires no bread. The addition of green onions adds a fresh bite, while the relish provides a necessary sweetness to balance the savory creaminess.

Ingredients

4 lg Potatoes, baked & cooled
1/4 cup Green onion, chopped
1/4 cup Celery
1/4 cup Pickle relish
1/2 cup Mayonnaise
2 teaspoon Mustard

Directions

1
Ensure baked potatoes are completely cooled so they are easy to handle without burning your hands.
2
Slice each baked potato in half lengthwise.
3
Carefully scoop out the potato flesh from the skins, leaving a 1/4-inch thick shell intact.
4
Place the reserved potato skins on a baking sheet or plate and set aside.
5
In a large mixing bowl, mash the scooped potato flesh until mostly smooth but with some texture remaining.
6
Add the mayonnaise, mustard, chopped celery, green onions, and pickle relish to the mashed potatoes.
7
Stir gently until all ingredients are well combined and the mixture is creamy and uniform.
8
Taste and adjust seasoning with salt and pepper if desired.
9
Spoon the potato salad mixture evenly back into the reserved potato skins, mounding it slightly.
10
Cover the filled skins with plastic wrap or aluminum foil.
11
Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 292.4kcal

% Daily Value *
Total Fat 22.8g36%
Saturated Fat 3.3g17%
Cholesterol 4.2mg2%
Sodium 152.6mg7%
Total Carbohydrate 19.4g7%
Dietary Fiber 2.8g12%
Sugars 1.7g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, sandwich, salad, baked, mayonnaise, relish, celery, green onion, mustard, comfort food, picnic, potluck, handheld, easy, classic, side dish, lunch, skinned, mashed, creamy

Read it online: https://www.chefs-mate.com/recipe/potato-salad-sandwich/