What the Hell Do You Do with a Bag of Salt Potatoes When You’re a Family of Three?
We’re a family of three. That’s it. Three people.
So why — why — does every bag of salt potatoes feel like it was portioned for a church picnic in 1987?
They’re cheap. They’re yummy. But even when I try to be responsible and only make half the bag, we end up with enough buttery, salty leftovers to carb-load an entire youth hockey team.
And the worst part?
They’re good… really damn good. Plus, I can get three full meals made from them.
Meal 1: The Classic
Boil. Salt. Butter. Eat straight from the pot with a fork like a raccoon with standards.
No sides necessary. But if you must, throw some grilled sausage or kielbasa on there and pretend it’s a “Rochester plate.”
Meal 2: The Breakfast Reboot
Next morning, slice up the leftovers.
Toss them into a skillet with grilled onions, maybe some leftover bacon if you’re blessed, and top it with a fried egg.
It’s crispy, savory, and somehow feels fancier than the effort required.
Bonus points if you serve it in a cast iron pan and convince someone it’s brunch.
Meal 3: Loaded Baked Potato Salad
By day three, we commit to the transformation.
Grab your sour cream, cheddar, chives, and bacon. Maybe a little mayo, maybe not.
Mix it all together with those leftover salt potatoes and you’ve got a side dish that thinks it’s a main character.
Serve it cold, warm, or standing at the fridge with a fork at 10 p.m. No judgment.
Salt Potato Salad
2–3 lbs salt potatoes, fully cooked and cooled
6 slices bacon, cooked crisp and chopped
1 cup sour cream
1/2 cup mayo (or more sour cream if you hate mayo)
1 1/2 cups shredded sharp cheddar
1/4 cup chopped chives or green onions
1/2 tsp garlic powder
1/2 tsp black pepper
Spoonful of Dijon for tang
Cook your salt potatoes if you haven’t already — boil in salty water, drain, and cool. (Keep the skins on! That’s flavor and texture.)
Cut into bite-sized chunks once cool enough to handle.
In a big bowl, mix together:
Sour cream
Mayo
Garlic powder
Black pepper
A pinch of salt (but go easy — the potatoes are already salty)
Fold in the potatoes, bacon, cheddar, and chives.
Chill if you like it cold — or serve warm like a side dish version of dangerously good.
Optional Mix-Ins:
Crumbled hard-boiled eggs
A little ranch dressing
Pickled jalapeños (for spice lovers)
A handful of crispy onions on top (for the drama)
Can’t Find Salt Potatoes? Make Your Own.
Salt potatoes are a regional icon — especially in central and western New York — but let’s be real: most grocery stores don’t carry the little white bags with butter instructions printed on the side.
No worries. You can absolutely fake it at home, and it slaps just as hard.
DIY Salt Potatoes Recipe
Ingredients:
- 3 lbs baby potatoes (small red or yellow work great)
- 1 cup kosher salt (yes, really)
- 4–6 tbsp unsalted butter, melted (more if you’re fun)
Instructions:
- Rinse the potatoes — no need to peel.
- Fill a pot with enough water to cover them by an inch or two.
- Add 1 cup of kosher salt to the water. Stir to dissolve.
- Yes, it’s a lot of salt. No, it’s not optional.
- The magic of salt potatoes is that the salty water creates a super creamy interior and a delicate salty skin.
- Bring to a boil, reduce to a simmer, and cook until fork-tender (about 20–25 minutes).
- Drain and let them air dry for 1–2 minutes — this helps that salty crust form.
- Toss with melted butter. Serve hot. Fight over the crispiest skin if you’re family.
Why the Salt Works:
The brine pulls moisture out of the skin while locking flavor in. It’s not overly salty when done right — just buttery, rich, and perfect with minimal effort.
So if your store doesn’t carry salt potatoes, now you know: you can make them.
And honestly? Once you do it once, you’ll never not have a pound of baby potatoes and a box of salt sitting on standby.