Recipe by : Ariel Jasa, Mandaluyong City, Philippines
This baked potato salad recipe is not your usual potato salad -- that which uses mayonnaise and sour creme mixed in the boiled potatoes.
I got the idea when we dined out at a restaurant in Quezon City, and we were served with this amazing salad that was so creamy and cheesy.
The salad was so rich and delicious that I thought it couldn't be made just with mayonnaise.
That's when I decided to use my sister's bechamel sauce recipe and add lots of cheese, just like in her lasagna recipe.
Though this is more like baked potato than a salad, I guess it can go either way.
I like to pair this with roasted chicken, steak or barbecue as a side dish, served either hot or cold.
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IN THE PANTRY:
Pre-heat the oven at 350 deg F or 180 deg C
1 Peel the potatoes and cut in quarters. Boil them with 1 tbsp salt until soft but still firm, about 15 mins. Strain, then set aside.
2 In a separate pan, fry the bacon until golden brown and crispy and chop in bits.
3 Remove most of the bacon grease, leaving only about 2 tablespoons in the pan.
4 With medium low heat, melt the butter in the oil, then add the flour and stir continuously for about a minute.
5 Mix in the milk and water and stir until smooth.
6 Melt 3/4 of the grated cheese into the sauce and season with salt and pepper.
7 Mix the sauce with the potatoes and bake for 15 mins.
8 Top with the bacon bits, green onion and the remaining grated cheese.