Hearty Baked Potato Salad Recipe

4.5 2 2
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Hearty Baked Potato Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
This potato salad is a standout at picnics or as a side dish for lunch or supper. It tastes great steaming hot or at "field temperature". As a girl, I helped my aunt cook and deliver meals to the men during haying and harvesting. Now, my husband and I travel farm to farm selling machinery. We call our grinder-mixers "Cuisinarts for Hogs".
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 8 medium red potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup onion, chopped
  • 2 tablespoons minced fresh parsley
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 4 ounces bacon, cooked, drained and crumbled
  • Paprika

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Spread potatoes evenly over bottom of 13x9-in. baking pan. Combine onions, parsley, soup, mayonnaise and yogurt; pour over potatoes. Sprinkle with cooked bacon and paprika.
Cover with aluminum boil and bake at 350° for 1 hour, uncovering during the last 30 minutes. Yield: 10-12 servings.
Originally published as Hearty Baked Potato Salad in Country Woman July/August 1989, p29

Nutritional Facts

3/4 cup: 166 calories, 11g fat (2g saturated fat), 10mg cholesterol, 304mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 4g protein.

  • 8 medium red potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup onion, chopped
  • 2 tablespoons minced fresh parsley
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 4 ounces bacon, cooked, drained and crumbled
  • Paprika
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. Spread potatoes evenly over bottom of 13x9-in. baking pan. Combine onions, parsley, soup, mayonnaise and yogurt; pour over potatoes. Sprinkle with cooked bacon and paprika.
  3. Cover with aluminum boil and bake at 350° for 1 hour, uncovering during the last 30 minutes. Yield: 10-12 servings.
Originally published as Hearty Baked Potato Salad in Country Woman July/August 1989, p29

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MY REVIEW
CountryGirl72 User ID: 7814020 49015
Reviewed May. 22, 2014

"This is really good. I never use the plain yogurt so I add more of the mayo which makes it alittle greasy but hey that's life. I think you will like this potato receipe . Try it out and give your feedback."

MY REVIEW
IAfresh User ID: 6728073 25029
Reviewed Jun. 2, 2013

"Everyone loved it!"

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