No Bake Baked Potato Salad Recipe 445 Food

"NO BAKE" BAKED POTATO SALAD RECIPE - (4.4/5)

Steps:

• Place potatoes in large pot and add enough water to cover them. Add salt and bring to boil over high heat. Cook potatoes 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly. In large bowl, combine remaining ingredients; mix well. Add potatoes and mix until well combined. Serve warm, or cover and chill until ready to serve. Note: For really loaded "baked" potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.

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.

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.

EASY LOADED BAKED POTATO SALAD

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.

THE NO BAKE BAKED POTATO SALAD RECIPE

Steps:

• Cook, drain, cube and chill potatoes.
• When potatoes are cold, mix in remaining ingredients.
• Put salad in refrigerator for a few hours for flavors to mix.
• Enjoy and eat with your favorite main dish that you might normally eat a loaded potato with or as a great summer side dish. (But I make it year round!).

LOADED BAKED POTATO SALAD

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).

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.

WARM BAKED POTATO SALAD

Steps:

• Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.).
• Once potatoes have cooled for 5 minutes, transfer to large bowl.
• Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.).
• Serve immediately and enjoy!