St Clair Baked Potato Salad Recipes

BAKED POTATO SALAD

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.

PERFECT POTATO SALAD

Steps:

• Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
• Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

BAKED POTATO SALAD

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.

ALL-AMERICAN LOADED BAKED POTATO SALAD

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.

LOADED BAKED POTATO SALAD

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.