Baked Potato Salad I 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.

BAKED POTATO SALAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
• Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
• At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
• In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
• Bake for 1 hour in the preheated oven, until golden brown.

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:

• Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
• Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
• In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
• When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

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.

JAPANESE POTATO SALAD

Steps:

• Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
• Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
• Meanwhile, bring a small pot of water to a boil and season generously with salt.
• Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
• Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
• When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.

THE BAKED POTATO

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

BAKED POTATO SALAD

Steps:

• In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. 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., In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.

POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.

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.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

POTATO SALAD I

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
• Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
• Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Season potatoes with salt and pepper and spread in the baking pan.
• Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
• Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
• Refrigerate salad before serving, 4 hours to overnight.

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:

• 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 GERMAN POTATO SALAD

Steps:

• In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside. , In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes. , Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.