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seattle potato salad

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created a new potato salad recipe. It is a style of Seattle hot dog. It is perfect with a side of steak, fried chicken, casserole, pork chops, baked fish, and 2 Seattle hot dogs.

yield 6 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For seattle potato salad

  • 3 lb
    Russet potatoes, washed and cut into quartered
  • 2 Tbsp
    olive oil, divided
  • 2 Tbsp
    sea salt mixed with black pepper
  • 6
    bacon strips, cooked and chopped
  • 8 oz
    cream cheese, cut into cubes
  • 1 lg
    vidalia onion, peeled and sliced
  • 1 c
    pickled jalapeno slices
  • 2
    garlic cloves, minced
  • 2 Tbsp
    honey mustard
  • 1 Tbsp
    jalapeno liquids
  • 2 Tbsp
    heavy cream
  • 3/4 c
    grated Parmesan cheese

How To Make seattle potato salad

  • 1
    Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • 2
    Spread quartered potatoes out on the baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with sea salt/black pepper and mix together with a fork.
  • 3
    Roast in the oven for 35 to 40 minutes or until lightly browned and tender. Remove from the oven and let cool for a few minutes. Transfer into a large bowl.
  • 4
    Add cooked bacon bits and cubed cream cheese into a bowl of roast potatoes; mix well.
  • 5
    Heat the remaining olive oil in a large skillet over medium heat. Add sliced Vidalia onion and jalapeno slices, and saute for 5 minutes. Remove from heat and set aside.
  • 6
    In a medium bowl, combine minced garlic, honey mustard, jalapeno liquids, heavy cream, and Parmesan cheese; whisk together until blended.
  • 7
    Add onion/jalapeno mixture into the potato mixture. Fold in until combined.
  • 8
    Pour the dressing over potato mixture and toss well.
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