Baked Potato Salad (Done My Way )
Recipe: #10775
October 22, 2013
Categories: Salads, Potato Salad, Side Dishes, Potatoes, Southern, Christmas, Easter, Potluck, Sunday Dinner, Thanksgiving, Gluten-Free, more
"I was looking for yet another way to use leftover Baked Potatoes and decided to make a potato salad.The chilling of the potato salad is included in the in the cooking time.If you like ,you can change any amounts of the seasonings and/or the amount of bacon.And since this uses leftover baked potatoes,you could consider this a Budget Friendly recipe.This recipe was originally posted to another site in May 2010.Posted to " ZAZZ" on 10/22/13."
Original is 4 servings
Ingredients
- POTATO SALAD BASE
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- SALAD DRESSING
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Nutritional
- Serving Size: 1 (254.4 g)
- Calories 275.6
- Total Fat - 9.8 g
- Saturated Fat - 2.3 g
- Cholesterol - 20.5 mg
- Sodium - 1078.8 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 4.7 g
- Sugars - 3.7 g
- Protein - 8 g
- Calcium - 51.1 mg
- Iron - 1.3 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium sized bowl mix together salad dressing ingredients and chill for about 10 minutes.
Step 2
After dressing has chilled, add everything else except the potatoes, stirring well.
Step 3
Now gently fold potatoes into mixture, making sure potatoes are evenly covered.
Step 4
Chill for at least 3 hours taste to see if seasonings need to be adjusted, at this point if you like you can add more sour cream.
Tips
No special items needed.
1 Reviews
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