Baked Potato Salad Done My Way Food

SO YUMMY BAKED POTATO SALAD

Steps:

• Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
• Transfer to a serving dish.
• Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.

LOADED BAKED POTATO SALAD

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
• Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
• Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
• Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
• Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

BAKED POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
• Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

BAKED POTATO SALAD

Steps:

• Bake the potatoes; cool slightly; peel.
• Dice into a bowl.
• Mix the mayonnaise and sour cream together; set aside.
• Fry the bacon and crumble.
• Add the bacon, cheese, chives, salt, and pepper to the potato.
• Mix in the mayonnaise mixture to the potato mixture.
• Toss gently.
• Refrigerate and serve cold.

BAKED POTATO SALAD ( DONE MY WAY )

Steps:

• In a medium sized bowl mix together salad dressing ingredients and chill for about 10 minutes.
• After dressing has chilled, add everything else except the potatoes, stirring well.
• Now gently fold potatoes into mixture, making sure potatoes are evenly covered.
• Chill for at least 3 hours taste to see if seasonings need to be adjusted, at this point if you like you can add more sour cream.

BAKED POTATO SALAD

Steps:

• In a large bowl, toss the postatoes with oil and dressing mixes.
• Place into 2 ungreased 13x9x2 inch baking pans.
• Bake, uncovered at 400 for 45 minutes or until tender.
• Cool.
• Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
• Toss gently.
• Combine remaining ingredients in a small bowl.
• Mix well.
• Pour over salad and mix gently.
• Cover and refrigerate for at least 1 hour.

BAKED POTATO SALAD

Steps:

• Preheat oven to 325°F Butter a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender (whole) but still firm, about 15 minutes. Drain, cool, and slice 1/4 inch thick.
• Place chopped bacon in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, and set aside.
• Combine the potatoes, cheese, onion, mayonnaise, salt, and pepper. Mix well and pour into prepared baking dish.
• Top with bacon and bake in the preheated oven for 1 hour.

BAKED POTATO SALAD

Steps:

• Mix together all except bacon and season with salt and pepper.
• Put in buttered baking dish, 9x13 size.
• Top with raw bacon sprinkled over all.
• Bake 1 hour at 325 degees.

BAKED POTATO SALAD

Steps:

• 1) Boil potatoes in salted water until just slightly el dente (you will be baking salad an additional 15 mins in the oven).
• 2) When potatoes are cooled, cube into 2" pieces.
• 3) In a large bowl, combine potatoes, mayonaise, onions, imitation crab meat, salt, garlic powder, and pepper. Mix until will combined.
• 4) Place salad mixture into a 13x9x2-inch baking pan and cook in a pre-heated 350 degree oven for approximately 12-15 minutes.
• 5) Top salad with paprikia and cool for at least 30 minutes before serving.

BAKED POTATO SALAD

Steps:

• Coat potatoes with vegetable cooking spray; pierce several times with a fork.
• Bake at 400 for 45-minutes or until tender.
• Cool and cut into 1-inch cubes.
• Combine 1-1/2 cups cheese, dressing and next 3 ingredients in a large bowl; add potatoes, tossing gently.
• Sprinkle with bacon and remaining 1/2 cup cheese.

BAKED POTATO SALAD

Steps:

• In a large bowl, toss the postatoes with oil and dressing mixes.
• Place into 2 ungreased 13x9x2 inch baking pans.
• Bake, uncovered at 400 for 45 minutes or until tender.
• Cool.
• Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
• Toss gently.
• Combine remaining ingredients in a small bowl.
• Mix well.
• Pour over salad and mix gently.
• Cover and refrigerate for at least 1 hour.

"THE WORKS" BAKED POTATO SALAD

Steps:

• Preheat oven to 425 degrees. Bake potatoes 50-60 minutes. Or you may bake them in microwave.
• Meanwhile, combine sour cream and mayonnaise in bowl. Chop bacon, red onion and celery; add to sour cream mixture. Stir in salt and pepper; cover. Refrigerate until ready to serve.
• Remove potatoes; cool completely. Coarsely chop potatoes into 1/2 inch pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onion and cheddar cheese, if desired.