ALL-AMERICAN LOADED BAKED POTATO SALAD
This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!
Provided by spicejenmom
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
- Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 35 g, Cholesterol 56.6 mg, Fat 27.1 g, Fiber 3.7 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 1162.3 mg, Sugar 6.9 g
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
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
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.
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.
ROASTED POTATO SALAD WITH CRISPY ROSEMARY
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
- In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
- Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
- Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)
This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 544, Fat 30, SaturatedFat 18.5, Cholesterol 86, Sodium 379.9, Carbohydrate 53.2, Fiber 6.7, Sugar 4.5, Protein 17.6
COLD POTATO SALAD
This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time.
Provided by Carrie in Indiana
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan cook potatoes in boiling salted water until tender.
- Drain, reserving 3/4 cup of potato water.
- Dice potatoes.
- Add oil, minced onion and chopped celery; toss gently.
- In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
- Keep at room temperature for 2 to 3 hours.
- Stir in vinegar, mustard, sugar, and dillseed.
- Potato salad will be creamy.
- Serve at room temperature.
Nutrition Facts : Calories 321.3, Fat 2.8, SaturatedFat 0.4, Sodium 242.2, Carbohydrate 68.1, Fiber 8.9, Sugar 4.8, Protein 7.9
LOADED BAKED POTATO SALAD
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
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.
COLD SWEET POTATO SALAD
Steps:
- Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
- Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.
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.
COLD GERMAN POTATO SALAD
This is one of those true German recipes. My dear MIL is a "true" German. Trying to get measurements from her is like pulling teeth. I have made this for DH for 34 years now. I still throw it together without measuring so today while preparing it I tried to eyeball the amounts. Hope it works for you and that it is enjoyed. There is no sugar included like most potato salads. DH does like mayo on the side.
Provided by teresas
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
- Sauté onion in water and butter till high simmer.
- Add bouillon cubes. Set aside to cool.
- Peel cooled potatoes and slice into circles about 1/8-inch thick.
- Put potatoes in casserole dish.
- Drizzle oil and vinegar over top of potatoes.
- Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
- Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
- Serve cold or bring to room temperature.
- Mix all together before serving.
Nutrition Facts : Calories 309.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 12, Sodium 912.7, Carbohydrate 30, Fiber 3.1, Sugar 2.5, Protein 4
FAUX POTATO SALAD
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle., In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
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).
ROASTED POTATO SALAD
I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
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