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All the Stuffin' Baked Potato Salad

  • Prep Time: 30 minutes
  • Cook Time: NA
  • Servings: NA


  • 2 bags Klondike Rose Express┬« or Klondike Goldust Express┬« Fresh Microwave Baby Potatoes
  • 1/4 cup celery (chopped)
  • 1/4 cup green onions (chopped)
  • 1/4 cup red peppers (chopped)
  • 2 hard boiled eggs
  • 1/4 cup sweet pickle relish
  • 1 1/2 cup mayonnaise
  • 1/2 cup honey mustard dressing
  • 1/2 cup sour cream
  • 1/2 tsp celery salt
  • 1/2 tsp dill weed
  • salt and pepper to taste

Preparation Steps

  1. In a saucepan, boil eggs in water for 15 minutes.
  2. Meanwhile, microwave one bag Klondike Express® for six minutes. When completed, take out of microwave and set aside to cool. Repeat with second bag.
  3. Chop celery, green onions and red peppers and place into large bowl.
  4. Chop potatoes and add to bowl. When eggs are done boiling, place under cold running water to cool down. Shell and chop eggs then place into large bowl.
  5. In a separate bowl, mix together pickle relish, mayonnaise, honey mustard dressing, sour cream, celery salt, dill weed, salt and pepper. Blend well and pour over potato mixture in large bowl.
  6. Gently blend sauce and potato mixture. Garnish and serve.