So Yummy Baked Potato Salad Recipes

BAKED POTATO SALAD

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!

BAKED POTATO SALAD I

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.

SO YUMMY BAKED POTATO SALAD

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 POTATO SALAD

Steps:

• In a large pot, boil water on stove top. Make a cut all the way around the potatoes with a sharp knife. Place potatoes in boiling pot of water and boil for 20-30 minutes. Cook 7 strips of bacon until crispy then place on paper towel. Chop green onions, parsley and bacon.
• Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.

BAKED POTATO SALAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
• Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.

LOADED BAKED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Boil the potato chunks until they are fork tender but still firm.
• While the potato pieces are cooking, mix sour cream, Dijon mustard, mayonnaise, salt, pepper, and apple cider vinegar together in a bowl.
• When the potatoes have finished cooking, remove them from the heat and strain the water.
• Mix the potatoes, bacon, eggs, cheese, and chives together in a large mixing bowl.
• Pour dressing over potato salad and stir until everything is evenly coated. A lot of the creaminess comes from the potatoes getting a little mashed during the mixing process, so don't be afraid to smoosh them just a little!
• Serve warm or chill in the refrigerator for later.

BAKED POTATO SALAD

Steps:

• Preheat oven to 325°F Butter a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender (whole) but still firm, about 15 minutes. Drain, cool, and slice 1/4 inch thick.
• Place chopped bacon in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, and set aside.
• Combine the potatoes, cheese, onion, mayonnaise, salt, and pepper. Mix well and pour into prepared baking dish.
• Top with bacon and bake in the preheated oven for 1 hour.