Potato Egg Casserole A La Hot Potato Salad Food

KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)

Steps:

• TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
• Set oven to 350 degrees F.
• In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
• Mix in green onion and yellow onion.
• Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
• Transfer/spread the mixture to prepared casserole dish.
• At this point you may cover and refrigerate for up to 24 hours until ready to bake.
• Bake 25-30 minutes or until hot and bubbly.
• Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
• TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
• Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
• DELICIOUS!

OLD-FASHIONED HOT POTATO SALAD

Steps:

• Cook potatoes, covered in 1" boiling salted water until just tender, about 35 minutes.
• Saute bacon in skillet till crisp.
• Remove to paper towel.
• In same skillet, saute frankfurters in bacon fat till brown.
• Remove franks.
• In same skillet, reserve 2 tbs. bacon fat.
• Saute 1/2 Cup minced onion until tender but not brown.
• Mix together flour, sugar, salt and pepper;add vinegar and water;stir until blended.
• Stir into sauted onions;simmer until thickened,stirring.
• Add slices of hot peeled potatoes about 1/4 inch thick.
• Add 1/4 Cup minced onion,green pepper,parsley and celery seeds.
• Toss.
• In bowl,arrange in layers potato salad, franks,eggs(sliced lengthwise) and crumbled bacon.

POTATO EGG CASSEROLE A LA HOT POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender; drain and cool.
• Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
• Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
• Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.

EGG & NEW POTATO SALAD

Steps:

• Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.

POTATO & EGG CASSEROLE

Steps:

• Boil potatoes with the skin on.
• Boil eggs until hard boiled.
• Drain and remove potatoes when soft through the center. Remove skin and let cool.
• Drain and remove eggs when hard boiled. let cool and remove shell.
• Cut potatoes into 1/2" slices.
• Cut eggs into 1/4" slices.
• Cut lunchmeat into 1-2" strips.
• In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
• Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
• Repeat as needed until the casserole is full and the top layer is cheese.
• If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
• Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
• Remove from heat and let cool for 15 minutes. Serve and enjoy!

HOT POTATO SALAD

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

WARMER KARTOFFELSALAT (HOT POTATO SALAD)

Steps:

• Peel potatoes and slice paper thin.
• Saute bacon slowly in a frypan, then drain on paper towels.
• Saute onion in bacon fat until golden brown.
• Blend in flour, sugar, salt, celery seeds, and pepper.
• Cook over low heat, stirring until smooth and bubbly.
• Remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil for 1 minute.
• Carefully stir in the potatoes and crumbled bacon bits.
• Remove from heat, cover and let stand until ready to serve.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover 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, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

POTATO AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
• Bake in preheated oven for 30 minutes.

HOT POTATO CASSEROLE

Steps:

• Preheat oven to 325F.
• Combine potatoes, mayonnaise, cheese, and onion, adding salt and pepper to taste.
• Put into greased 9x13 baking dish.
• Top with bacon and olives.
• Bake 1 hour.