A tangy salad fills baked potato skins for a hand-held appetizer. This recipe comes from our series of game day recipes from Chef Kevin Hermann, where he created delectable plates for those fall football afternoons.
Potato Salad Has a Rich History
The first documented recipes for potato salad appeared in Germany in the 18th century, where warm potato salads were common, often dressed with vinegar and oil. These were typically served as a side dish. German immigrants brought their potato salad recipes to the United States in the 19th century. In America, the dish evolved to include mayonnaise, which became popular in the late 19th century. This led to the creamy potato salad many are familiar with today.
Baked Parmesan Potato Salad Recipe
Ingredients
- 6 Idaho potatoes, smaller size
- 1 tbsp olive oil
- 1 tbsp salt
- 1/2 cup parmesan cheese, grated
- Salad
- 3 cup butter lettuce, or soft greens
- 1/2 roasted red pepper, small dice or short strips
- 1 tbsp parsley, chopped
- 1 tbsp chive, chopped
- 1 tbsp whole grain mustard
- 1/2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 avocado, small dice
Instructions
- Preheat oven to 350 degrees
- Clean potatoes and then lightly coat with olive oil and salt. Place in the oven for 30-45 mins/ until tender. Remove from oven and allow to cool to room temperature
- Cut each potato in half and scoop out the potato. Be sure not to rip the skins.
- Place the potato skins on a sheet tray, cut side up, top with Parmesan cheese and baked for and addition 15 mins. Remove from the oven and allow to cool to room temperature
- In a medium mixing bowl combine peppers, parsley, chives, mustard, apple vinegar, olive oil and avocado. Gently mix until fully combined.
- Fold in lettuce and place a small amount of salad into each potato skin
Try These Other Game Day Recipes
Recipe by Kevin Hermann / Styling by Kevin Hermann and Anna Calabrese / Photography by Dave Bryce
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