BAKED POTATO SALAD II
A cheesy potato salad perked up by the addition of crunchy bacon and savory green olives. This one will require that you have a copy of the recipe with you, because everyone will want it!
Provided by Valerie Cain Cuff
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
- Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.
Nutrition Facts : Calories 636.5 calories, Carbohydrate 39.7 g, Cholesterol 74 mg, Fat 44.7 g, Fiber 4.9 g, Protein 20.7 g, SaturatedFat 15.9 g, Sodium 1437.9 mg, Sugar 2.5 g
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
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.
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
EASY LOADED BAKED POTATO SALAD
This is a recipe I came up with as an alternative to regular potato salad. That was my pre-"zaar" days. I saw that there were several others posted, however none looked this easy. It is a winner every time and there are never any leftovers.
Provided by princesslisa of a g
Categories Potato
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut potatoes into bite sized pieces.
- Boil for about 12 minutes or until fork tender.
- Drain potatoes and allow to cool completely.
- Add remaining ingredients; all of which can be adjusted to your liking.
Nutrition Facts : Calories 580, Fat 36.7, SaturatedFat 20.7, Cholesterol 100.7, Sodium 553.3, Carbohydrate 46.7, Fiber 4.7, Sugar 7.8, Protein 18.4
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
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.
LOADED BAKED POTATO SALAD
This is a dish my family and friends ask me to bring to potluck/cook-outs! NEVER any left to bring home! (my sister brings a bowl to take what MIGHT be left) Taste great hot out of the oven or "room temperature"
Provided by princess buttercup
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cube and boil potatoes with salt.
- Drain.
- Crumble bacon and slice onions (including tops).
- Combine sour cream, pepper and Miracle Whip.
- Add to potatoes.
- Add bacon, onions and cheese (reserve some of each for top).
- Mix with potatoes.
- Pour into baking dish.
- Top with reserved cheese, onions, and bacon.
- Bake 350 for 10-15 minutes (until cheese melts).
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
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 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
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
AMISH POTATO SALAD
Amish potato salad is a tangy, slightly sweet version of potato salad that will be welcome at any barbecue or picnic. Made popular by Walmart ®, it gets tang and color from apple cider vinegar and yellow mustard and a touch of sweetness from pickle relish and a dash of sugar. Some of the potatoes get blended in with the dressing to give the salad the chunky-yet-creamy texture that we love.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
- While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
- Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
- Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
- Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.
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
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
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