Loaded Baked Potato Salad
Serves 4. Make ahead so it’s waiting for you when you come home from work. Yum!
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Directions
- Preheat the oven to 180°C.
- Place the potatoes on a lined baking tray and, using a fork, pierce a few holes into each potato. Brush with the oil and sprinkle with the salt and pepper. Bake for about 40 minutes. Remove the tray and add the Brussels sprouts, together with the garlic, and continue cooking until the potatoes are just cooked and the sprouts are roasted, a further 10 -– 20 minutes. Remove the potatoes from the oven and chop coarsely. Place in a large bowl, pour over the vinegar and toss to combine.
- Combine the mayonnaise and amasi in a small mixing bowl.
- Pour the mayonnaise mixture over the potatoes and add the sprouts, bacon, red onion and cheddar. Gently fold to combine. Season if necessary and refrigerate before serving.
Ingredients
- 4 large potatoes, skin on and washed
- 30 ml olive oil
- 2.50 ml salt
- 1.50 ml ground black pepper
- 250 g Brussels sprouts
- 2 garlic cloves, chopped
- 30 ml red wine vinegar
- 150 ml mayonnaise
- 125 ml amasi
- 4 rashers of streaky bacon, grilled and chopped
- 0.50 ml red onion, thinly sliced
- 125 ml cheddar, grated