I know there are gazillions of recipes for potato salads out there. You probably may be able to imagine a combination yourself without even asking anybody. 

Ever since I made this recipe, I have treated it as a dinner dish. For this, a super greens salad mix or vegan summer salad goes just as purrfect!

But no matter how you mix it up, this simple potato salad is always a winner! This dish is vibrant and filling all year long, in cold and hot weather. 

What To Serve With Potatoes?

I made this recipe for a warm (or hot) potato salad. For an unforgettable dinner, I married my baked potatoes with dried figs and blue cheese. And THIS duo goes BEST with baked potatoes, even when they become cold.

If you’re trying to think of an unusual way to put your baked potatoes together, do this:

1. Peel your potatoes, cut them in half and let them rest in cold water for 5 minutes. 
2. Parboil your potatoes and then cook them in the oven for 20 minutes under 390F with bay leaf, garlic, and butter. They should turn out golden but continue baking them if you want them to browner.
3. Rest for 10 minutes, then add the blue cheese and stir. If your cheese is of good quality, it will melt. 
4. Cut the figs in half, add and stir again. Let them rest for 3 minutes. 
5. Sprinkle parsley on top. 

Ideally, you can also use dried apricots, but do not switch to any other cheese except for the blue one.

Along with a glass of wine, your guests are going to LOVE you.

However, if you are lazy today and don’t want to use measuring cups and tablespoons, you want those potatoes to be cold, then don’t forget that …

The best part about cold potato salads is that you can use unlimited dressing recipes. I like to keep it simple with a bit of olive oil and pickle juice, but you can get as creative as you want.

That’s because these dressings that go well with cold potato salad are so primary, and you certainly don’t need to be a chef to impress anyone.

• yogurt, olive oil, and lemon juice (ratio 1:2:1)

• any of your preferred kinds of wine vinegar and olive oil (ratio 1:2)

• just a sprinkle of olive oil would work wonders,

• mayonnaise and pickle juice, (ratio 2:1)

• Mustard paste, oil, a little honey, and balsamic vinegar are also likely to make this salad delicious. (ratio 1:2:1:1)

Once you have finished the dressing, mix it gently and serve immediately.

You can let potatoes cool down longer than in winter and choose fresh figs over the dried ones during summer. Here are some suggestions for you:

This is a vegetarian recipe, which can quickly turn into vegan. All you need to do is choose vegan cheese instead of blue cheese. You will need a hard kind of cheese for this potato recipe.

If you’d like the idea, try it! However, don’t stand in front of the fridge for too long thinking about serving your potatoes. Let your instincts do the work.

The bottom line, the answer to “What to serve with potatoes?” is BLUE CHEESE AND FIGS.

Potato salad or platter with salad, you name it! Serve your warm crispy potatoes with gorgonzola and dried fig, and you will win the race!

Common Questions About Baked Potatoes

Are you supposed to boil potatoes before baking them?

No, but throwing them for 5 minutes in boiling water before baking them is a well-known French method. It is effective; it speeds up the process and makes them even softer on the inside and crunchier on the outside.

Otherwise, wash your potatoes and prick them with a fork several times. This will allow the steam to escape and prevent the potatoes from exploding in the oven.

Depending on the size of your potatoes, they should take about 45 minutes to cook through. During this time, make sure you take out the pan, roll the potatoes, and cover again with the foil.

*You can test if the potatoes are baked by inserting a fork or knife into one of the potatoes. If it goes in without any resistance, then it is finished baking.

Should you wrap the potato in foil when baking?

It is not necessary. Although the skin will look a bit tacky and charred, it is not harmful to eat. Lots prefer the taste of baked potatoes without foil. I suggested covering the baking pan with foil, though. This will prevent potatoes from burning at the edges and give them an excellent golden layer.

Do baked potatoes cook faster with or without foil?

Some people put foil around the potato to ensure their dinner isn’t delayed if it takes longer than expected. If you do this, though, you should consider removing the foil at the end of cooking because it prevents the skin from crisping. 

Why do they put salt on the outside of baked potatoes?

Salt helps draw moisture out of the potato and into the air, making the skin crispy. It also adds flavor combined with other dried herbs or orange/lemon skin.

What To Serve With Potatoes

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• Author: Neyona
• Total Time: 35 minutes
• Yield: 2-3 servings
• Diet: Vegetarian

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Description

Don’t overthink what to serve with your warm or cold potatoes. This potato salad will be a perfect cozy classic whether you eat it by the fireplace or by the beach! This recipe goes throughout the entire year.

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Ingredients

• 5 medium-sized potatoes
• 1 cup dried figs

• 1/2 cup blue cheese

• 2 bay leaves

• 1 head garlic

• 1 tbsp butter

• 1/2 tbsp olive oil

• lemon zest
• salt, pepper

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Instructions

1. Peel your potatoes, soak them in cold water for 5 minutes and then parboil them for 8 minutes
2. Drain the potatoes and place them on the baking sheet, along with halved garlic, bay leaves, lemon zest, ground black pepper, salt and olive oil on the baking sheet
3.  Add the butter and pop in the oven for 20 minutes under 390F
4. Let cool for 5-10 minutes 
5. Add the cheese and stir
6. Add the figs and stir
7. Sprinkle chopped parsley on top.

Notes

* Butter makes baked potatoes golden brown and prevents them from burning or getting dark edges.

* You can substitute dried figs with dried apricots. While in summer, choose fresh figs or apricots.

* If you are not a fan of blue cheese, try some sharp, creamy cheddar.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Keywords: potato salad; vegetarian salad; what to serve with potatoes; quick dinner recipe

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