BAKED POTATO SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
BAKED POTATO SALAD
I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 239 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
ROSIE'S AMAZING POTATO SALAD
This delicious yet classic version of potato salad is creamy and tangy. The perfect side for any gathering and simply amazing.
Provided by I Heart Recipes
Categories Side
Time 2h2m
Number Of Ingredients 13
Steps:
- Peel the potatoes, rinse under cool water.
- Chop the potatoes.
- Place the potatoes in a large pot.
- Add the eggs.
- Boil the potatoes and eggs together. (Potatoes and eggs can be cooked separately, if desired.)
- Pour in enough water to cover the potatoes and eggs.
- Place the pot on the burner.
- Boil on high for 10 to 12 minutes.
- Carefully remove the eggs.
- Boil the potatoes for an additional 5 minutes.
- Drain the potatoes. Let cool.
- While the potatoes are cooling, chop the onions and peel and dice the eggs.
- Gently mash the potatoes into slightly smaller chunks.
- Fold the eggs into the potatoes.
- Fold in the onions.
- Fold in the relish.
- Add seasonings and gently fold in.
- Add mustard and mayonnaise, fold in.
- Cover the potato salad and chill for at least one hour.
- Before serving, garnish with paprika and parsley.
LOADED BAKED POTATO SALAD
Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.
Provided by Kathy
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 5h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 518.9 calories, Carbohydrate 45 g, Cholesterol 56.5 mg, Fat 30.2 g, Fiber 5.8 g, Protein 18.5 g, SaturatedFat 11.9 g, Sodium 746.5 mg, Sugar 3.4 g
POTATO SALAD I
I have been working very hard since I married to come up with a perfect potato salad. This is it - a sweet, creamy recipe made with red potatoes. Very tasty. You can substitute sweet pickle relish for the sweet pickle cubes.
Provided by RAINEYJR
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 40.8 g, Cholesterol 67.2 mg, Fat 13.1 g, Fiber 4.1 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 308 mg, Sugar 10.3 g
LOADED BAKED POTATO SALAD
Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.
Provided by Food Network
Time 3h5m
Yield 6 to 8 servings (about 8 cups)
Number Of Ingredients 9
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 I
Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself.
Provided by Tom Quinlin
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 26.7 g, Cholesterol 49.3 mg, Fat 29.4 g, Fiber 3.3 g, Protein 13.8 g, SaturatedFat 10.6 g, Sodium 844.5 mg, Sugar 1.7 g
BAKED POTATO SALAD
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!
Provided by chefheather
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h50m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g
SO YUMMY BAKED POTATO SALAD
My deli carries a yummy baked potato salad. I asked them what was in it and they told me. I had some leftover baked potatoes that I needed to use so I tried making it and it was a BIG hit at my house. It disappeared before I got it to the dinner table...lol !
Provided by Lois4533
Categories Potato
Time 20m
Yield 8 1/2 cup sevrvings, 6-8 serving(s)
Number Of Ingredients 11
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.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
LOADED BAKED POTATO SALAD
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 20 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
LOADED BAKED POTATO SALAD
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Wash potatoes.
- Poke tops of potatoes with a fork to allow air to escape and wrap in aluminum foil.
- Place potatoes in oven and bake for 30 -45 minutes or until soft. Remove from the oven and cool for 20 to 30 minutes.
- Arrange bacon on a slotted broiler pan. Place in oven and bake for 8 minutes or until golden brown and crispy.
- Cut baked potatoes into quarters and place into a large mixing bowl.
- Chop bacon and sprinkle over the potatoes.
- Dice pickles, vegetables and eggs. Add to the bacon and potatoes.
- Sprinkle shredded cheddar cheese into the bowl.
- Combine mayonnaise, sour cream, ranch salad dressing, apple cider vinegar, garlic powder, salt and pepper in a separate bowl.
- Pour dressing mixture over the potatoes and vegetables and stir to combine.
- Cover and refrigerate Loaded Baked Potato Salad until ready to serve.
- Serve cold with hamburgers, steak or BBQ chicken!
BAKED POTATO SALAD
This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE! It's a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream and cheese.
Provided by Lauren Allen
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
- Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
- At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
- Combine the sour cream and mayonnaise in a bowl and stir well.
- Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
- Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
- Check out these other BBQ Side Dishes!
Nutrition Facts : Calories 322 kcal, Carbohydrate 24 g, Protein 11 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 457 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED POTATO SALAD
This loaded baked potato salad is a great side dish at any potluck or barbecue! We love the cheese and bacon in here!
Provided by Karly Campbell
Categories Side Dish
Time 3h10m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425 degrees.
- Prick potatoes with a fork. Bake potatoes for 1 hour or until fork tender.
- When cool enough to handle, chop potatoes into bite sized chunks. Place in refrigerator until chilled through, about 1 hour.
- In a large bowl, combine the remaining ingredients and mix well.
- Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives or green onions.
- Return to refrigerator for at least one hour and serve cold.
Nutrition Facts : Calories 455 kcal, Carbohydrate 16 g, Protein 11 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 58 mg, Sodium 523 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LOADED POTATO SALAD RECIPE
Loaded potato salad filled with potatoes, bacon, shredded cheese, green onions and a delicious creamy dressing. A fun twist on the classic potato salad that tastes like a loaded baked potato in salad form.
Provided by Jamielyn Nye
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot of boiling water with salt. Cook for 15 minutes, or until fork tender. Then drain and run under cold water. Once all the way cooled, dice into 1-inch pieces.
- Combine the mayo, sour cream, green onions or chives, ranch, salt and pepper in a small bowl. Then pour over the potatoes and stir together with the bacon and cheese.
- Add more salt and pepper to taste. Refrigerate until ready to serve. Top with extra shredded cheese, crumbled bacon and green onion if desired.
Nutrition Facts : Calories 212 kcal, Carbohydrate 15 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 616 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED POTATO SALAD
This might just be the best potato salad you've ever had, and it couldn't be easier to make!
Provided by Lauren Toyota
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Cut the small red potatoes in halves and toss in sea salt, ground black pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish. Meanwhile, prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.
- Right before serving, toss baked potatoes in the dressing. Top with coconut fakin' bacon and chives. Serve immediately.
LOADED BAKED POTATO SALAD
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
Provided by Heidi
Categories Side Dish
Time 4h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that's okay-transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
Nutrition Facts : ServingSize 1 g, Calories 463 kcal, Carbohydrate 29 g, Protein 11 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 608 mg, Fiber 2 g, Sugar 2 g
BAKED GERMAN POTATO SALAD
What makes this German potato salad so different is that it's sweet instead of tangy. During the holidays, my family has an annual ham dinner, and I always prepare it. The first time I took it to work, people kept coming out of their offices to find out what smelled so good. By lunch, it was gone. Now I make a double batch to take to work! -Julie Myers, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 434mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
BAKED POTATO SALAD
A unique potato salad! Potatoes are baked with oil and Italian salad dressing mix instead of boiled. I usually omit the tomato because I find it gets mealy and doesn't hold up. From "Taste of Home"
Provided by yooper
Categories Potato
Time 2h45m
Yield 16-20 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 170.4, Fat 5.9, SaturatedFat 1.3, Cholesterol 48.2, Sodium 194.8, Carbohydrate 25.2, Fiber 3.7, Sugar 2.5, Protein 5
BAKED POTATO SALAD
Provided by noinodetuas
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Scrub four baking potatoes, pierce with fork and microwave on high for 12 minutes or until done. When done, place in large Ziploc bag and plunge into an ice bath until fully cooled. Cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste. For added flavor, add chopped fresh rosemary and chives. Store in refrigerator. Serve chilled.
Nutrition Facts :
LOADED POTATO SALAD
If you love baked potatoes with all the toppings then you are sure to love this delicious loaded potato salad!
Provided by LifeMadeDelicious.ca
Categories Supper
Number Of Ingredients 12
Steps:
- Place potatoes and water in a large microwavable bowl.
- Cover and microwave on High 8 to 10 minutes or just until potatoes are tender.
- Drain potatoes.
- Stir in chives, butter, salt and pepper.
- Refrigerate uncovered 10 minutes (cool potatoes completely).
- In small bowl mix sour cream, mayonnaise and milk.
- Stir sour cream mixture, bacon, bell pepper and cheese into potatoes.
- Serve immediately or cover and refrigerate until serving time.
BAKED POTATO SALAD
This a potato salad that tastes like a baked potato and is very different. Sometimes you like a salad that strays from the norm. You put anything into it that you would put on a baked potato. You don't have to be limited to what is listed. Because I need to give measurements, I tried to put down about what I would use, but I don't usually measure anything because it depends on how many potatoes I bake. Use your own judgment.
Provided by Mimi in Maine
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 693.8, Fat 41.4, SaturatedFat 15.1, Cholesterol 65, Sodium 689.1, Carbohydrate 67.3, Fiber 7, Sugar 5.2, Protein 15.5
BAKED POTATO SALAD
This is AMAZING! It's from the All Recipes Cookbook. You can kind of decide if it's a salad or a casserole. To me it's best potato casserole I think I've ever tasted! I had to pull myself away from the pan and kitchen all together or I'd still be in there stuffing my face! This has been altered a tad for my taste...do as you see fit :)
Provided by crazycookinmama
Categories Potato
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1026.9, Fat 72.5, SaturatedFat 29.3, Cholesterol 141.2, Sodium 1396.5, Carbohydrate 61.3, Fiber 6.4, Sugar 5.5, Protein 33.8
BAKED POTATO SALAD
Make and share this Baked Potato Salad recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 55m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 207.7, Fat 4.6, SaturatedFat 2, Cholesterol 10.2, Sodium 398, Carbohydrate 31.8, Fiber 3.1, Sugar 3.6, Protein 10.2
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