Baked Potato Salad Ii 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 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

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



Baked Potato Salad image

Provided by Guy Fieri

Categories     side-dish

Time 1h25m

Yield 8 Servings

Number Of Ingredients 8

2 pounds red potatoes, skin on, washed
3/4 cup sour cream
1 1/4 cups mayonnaise
1/2 cup white vinegar
1 teaspoon black pepper, freshly cracked
1/2 teaspoon salt
6 pieces bacon, cooked and chopped
4 green onions, sliced thin

Steps:

  • In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.
  • While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain. Strain bacon fat, reserve 3 Tablespoons in pan.
  • Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt.
  • Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.

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.

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

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