Loaded Baked Potato Wedge Salad

Ingredient List

  • Pickled Red Onion
  • 1⁄2 cup white wine vinegar
  • 1 tablespoon sugar
  • 1 1⁄2 teaspoons kosher salt
  • 1 cup ice cubes
  • 1 small red onion, thinly sliced
  • Blue Cheese Dressing
  • 1 cup mayo
  • 1⁄2 cup half and half or whole milk
  • 2 tablespoon creme fraiche or sour cream
  • Juice of 1 lemon
  • 1⁄4 tsp worcestershire sauce
  • 3 oz crumbled blue cheese (about 1⁄2 cup)
  • Salt and pepper to taste
  • 1 tablespoon neutral oil (like vegetable or canola)
  • 4 Seemore Loaded Baked Potato sausages, casings removed, crumbled
  • 1 head iceberg lettuce

Directions

First, make the pickled red onions. In a small saucepan, whisk vinegar, sugar and salt together over medium heat until sugar and salt are fully dissolved. Add ice cubes and stir until melted. Place sliced onions in a jar with a lid and pour liquid over them. Let sit at room temperature for an hour.

Note: This makes a lot of pickled onions that will last at least 2 weeks in the fridge. The pickling liquid also makes a good salad dressing—just mix with olive oil and dijon mustard!

In a medium bowl, whisk together the first five ingredients until smooth. Reserve 1⁄4 cup of blue cheese for sprinkling and add the rest to the bowl, lightly crushing it with the back of a spoon while you mix it in to release the flavors. Taste for seasoning and adjust. Set aside.

In a large sauté pan over medium heat, add vegetable oil and cook until shimmering. Add sausages and using the back of a spoon, crumble them into small pieces. Cook until browned and crispy — about 8 minutes. Remove from pan with a slotted spoon and transfer to a paper towel for draining.

Assembly

Cut wedge into quarters. Top each quarter with blue cheese dressing, pickled onions, reserved blue cheese, and sausage crumbles. Enjoy!

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