Baked Potato Salad I Recipes

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LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

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

6 small russet potatoes (about 3 pounds)
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
8 slices bacon
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
6 ounces sharp Cheddar, cut into 1/3-inch cubes (about the size of a pea)
2 scallions, thinly sliced, white and green parts separated

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



Baked Potato Salad image

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

4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-boiled large eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

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.

BAKED POTATO SALAD I



Baked Potato Salad I image

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

8 medium potatoes, sliced
½ pound sliced bacon
1 pound processed American cheese, sliced
½ onion, chopped
1 cup mayonnaise
salt and pepper to taste
¼ cup black olives, sliced

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



Baked Potato Salad image

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

4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper

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



Baked Potato Salad image

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

Categories     Salad     Side Dish

Time 1h5m

Number Of Ingredients 7

2 pounds russet potatoes (, about 6 medium-size)
1 cup sour cream
1 cup mayonnaise
8 slices bacon (, cooked and chopped)
5 green onions (, chopped)
1 cup shredded cheddar cheese
salt and freshly ground black pepper (, to taste)

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



Baked Potato Salad image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds small Yukon gold potatoes
1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors
1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors
Kosher salt and freshly ground white pepper
1/3 cup extra-virgin olive oil
Pinch of sugar
4 to 6 tablespoons red wine vinegar
2 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons smooth Dijon mustard
1 tablespoon capers, plus 1 teaspoon brine from the jar
4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar

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.

SO YUMMY BAKED POTATO SALAD



So Yummy Baked Potato Salad image

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

3 large baked potatoes, cooled, peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
8 slices bacon, cooked and crumbled (I use the precooked kind)
4 ounces shredded cheddar cheese, divided
2 green onions, sliced and then chopped (green part only)
1/2 teaspoon fresh ground black pepper
1 dash celery salt or 1 dash seasoning salt
1 dash garlic powder
1 dash paprika
1 tablespoon fresh parsley (optional)

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



Baked Potato Salad image

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

4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks
1/4 cup olive oil or 1/4 cup vegetable oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onion, chopped
1 small onion, chopped
2 large tomatoes, chopped
4 hard-boiled eggs
5 slices bacon, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

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

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

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

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

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.

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