Saturday afternoons are meant for cooking delicious food and relaxing with friends and family. Over the weekend, we experimented in the kitchen and came up with the best Saturday snack! No need to choose between egg salad or potato salad. This recipe has it all, plus bacon and Bubbies naturally fermented pickles!
Here’s what you’ll need:
- 6 eggs
- 4 large potatoes
- 1/2 package of bacon
- 4-5 green onions
- 1 tsp mustard
- 1 cup of mayo
- 2 TBsp of Bubbies naturally fermented pickle juice
- 3 large Bubbies naturally fermented pickles
- olive oil for brushing
- salt and pepper to taste
First things first, we started cooking bacon. There is nothing like the smell of bacon wafting through the house on a Saturday morning. Baked bacon is really easy to make, and you don’t have to worry about oil splashing around and burning you. Get the bacon cooked first, so that you can bake your potatoes while prepping the rest of the dish. Baked potatoes take FOREVER to cook so be patient.
The bacon, laid on a baking sheet was cooked in the oven at 350 for about 20 min. If you want to learn how to make more fermented snacks with bacon, try this Curtido Deviled Egg Recipe from Spoiled To Perfection.
Once the bacon is done, set it aside to cool and get the potatoes ready. Wash, wash and wash again. You’re going to want to slice the potatoes in half, long ways so that you can scrape out the insides once they are done. Brush the potatoes, all the way around with a little oil and sea salt. We used avocado oil, but olive oil is fine too. Place the sliced potatoes on a large baking sheet at 350 degrees for about 50min or more depending on your oven. Do the fork trick if you’re unsure.
While the potatoes are cooking, get your hard boiled eggs started. To learn how to make the perfect hard boiled eggs, visit Spoiled To Perfection.com.
While your eggs are boiling, chop green onion, dill pickles and bacon and place in a large bowl. Make sure your bowl is plenty big. You will need room for the chopped, hard boiled egg and the insides of your potatoes. Slice a third dill pickle for garnishing. Once the eggs are done and have sat in an ice bath, peel and chop into your bowl.
(Take a quick break, make a kimchi bloody mary.)
Once the potatoes are nice and soft, remove from the oven and scrape the insides into your bowl. Brush a little more oil onto the skins and put back in the oven for another 15 min. Flip the skins over for an all around crispier texture.
Now that you’ve added all the ingredients to your bowl, it’s time to turn it into a salad. Use two forks to break down any larger pieces of potatoes that may have come out and mix well. Add mayo, mustard, pickle juice, salt and pepper. Keep mixing until everything is evenly coated. Do a taste test to make sure you like the seasoning. (Go easy on the salt. The pickle juice is quite salty, and you can always add more.)
Pull out your skins and load them up! Add your dill pickle garnish and serve. You will have plenty of leftover filling for breakfast or lunch the next day. While the potato skins are fresh out of the oven, the filling should be room temperature.
Want to try more recipes using Bubbies Fine Foods? Send us your suggestions! We’re always trying new things. Cheers!