Hot And Cheesy Potato Salad Recipes

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover.
• Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain, and set aside to cool
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
• Gently stir in the cooled potatoes.
• Top with remaining cheese and onions, and sprinkle bacon bits over the top.

HOT AND CHEESY POTATO SALAD

Steps:

• Cook potatoes with their skins on just until fork tender but still firm.
• Combine potatoes, cheese, onions, mayonnaise, salt, and pepper.
• Put in a 9 x 13-inch baking dish top with bacon and olives and.
• Bake for 1 hour at 325°F.

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.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

HOT POTATO SALAD

Steps:

• Boil potatoes 35 minutes. You can leave the skins on or not once the potatoes are cool for this recipe according to taste. Cube potatoes when cool.
• Chop onion fine. Cube Velveeta cheese. Preheat oven to 350 degrees F. Combine potatoes, onion, mayo, salt, pepper and cubed cheese.
• Put in a 9x9 or 13x9 oven safe casserole dish. Top casserole with bacon that you have cut into small pieces with kitchen shears.
• Bake for 50 or 60 minutes.

HEARTY POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

CREAMY AND CHEESY POTATO SALAD

Steps:

• Cook potatoes in boiling water 20 min. or until tender; drain. Cool.
• Mix dressing, sour cream and onions in large bowl. Add potatoes and cheese; mix lightly. Refrigerate 3 hours.
• Sprinkle with bacon and parsley just before serving.