Baked Potato Salad Recipe
Baked Potato Salad Recipe photo by Taste of Home

Baked Potato Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES: 16-20 servings

Ingredients

  • 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-cooked 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

Nutritional Facts

1 serving (3/4 cup) equals 239 calories, 18 g fat (3 g saturated fat), 50 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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.
  2. In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.
Originally published as Baked Potato Salad in Taste of Home August/September 1995, p27

Nutritional Facts

1 serving (3/4 cup) equals 239 calories, 18 g fat (3 g saturated fat), 50 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Baked Potato Salad

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 7, 2012

"I've gotten requests for this recipe from friends. The Italian salad dressing makes this great. I don't add the tomatoes and only add one pepper - if at all. (For crunch I will add celery). Extra bacon is always good."

MY REVIEW
Reviewed Aug. 18, 2011

"I'm sorry to say my family did not like this recipe. We ended up tossing it out. Needless to say I won't be making this again. However the potatoes roasted with the italian dressing and olive oil are tasty. I do make just the roasted potatoes as a side dish minus all the extra indgredients."

MY REVIEW
Reviewed Jul. 28, 2011

"This was good, but maybe a little too different for my taste. My family thought it was good but didn't rave about it. I think it's just too many flavors to consider it a potato salad. For all that goes into it, I probably won't make again."

MY REVIEW
Reviewed Jun. 18, 2011

"This is my favorite potato salad recipe.  The only change I made was to add fresh garlic"

MY REVIEW
Reviewed Jun. 18, 2011

"This is my favorite potato salad recipe. The only thing I changed was to use fresh garlic."

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