Save on Pinterest

Hearty Baked Potato Salad

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".
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    10-12 servings

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.
Nutrition Facts
3/4 cup: 166 calories, 11g fat (2g saturated fat), 10mg cholesterol, 304mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video