Recipe: Baked Potato Salad / Hot Potato Salad (4 recipes)

Hi Sue! Yum. Here are four receipes for you to look at. Hopefully one is close to the one you remember.

Baked Potato Salad
(Originally Posted to Terry/TX)
Servings : 10

3 lbs med. red potatoes
2 cups shredded Cheddar cheese
1 (8oz) bottle Ranch-style dressing
1 tbl mustard
6 green onions -- chopped
1 medium bell pepper -- chopped
2 slices bacon -- cooked and crumbled

Coat potatoes with cooking spray and pierce several times with a fork. Bake at 400 for 45 min. or till tender. Cool and cut into cubes. Combine 1-1/2 cups cheese, dressing, mustard, onion, and bellpepper in a large bowl. Add potatoes and toss gently. Sprinkle with bacon and remaining cheese.

Baked Potato Salad
(Originally posted by Julie/Africa)

8 slices back bacon
1 cup chopped celery
1 cup chopped Red onion
3 tablespoons flour
2/3 cup cider vinegar
2/3 cup sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
8 cups boiled, peeled and cubed potatoes (about 4 pounds)

In a medium skillet over medium-high heat, fry bacon until crisp. Remove bacon to paper toweling and set aside. Drain all but 1 tablespoon bacon grease from pan. Add celery and onions to bacon grease and saute over medium heat for 1 minute.

Stir in flour and mix to form a paste. Slowly add 1-1/3 cups water and vinegar to the skillet and stir until smooth. Continue stirring until mixture thickens and begins to bubble, about 8 to 10 minutes. Stir in sugar, salt and pepper, continue to heat and stir until sugar has dissolved, about 4 minutes. Remove from heat.

Crumble reserved bacon and toss with cooked potatoes in a large mixing bowl. Add potato mixture to a lightly greased 3-quart covered casserole dish. Pour vinegar-flour mixture over potatoes, cover and bake in a preheated 350-degree oven until heated through, 35 to 40 minutes.

HOT SOUR CREAM POTATO SALAD

6 med. potatoes
1 med. onion, minced
1 c. sour cream
1 tbsp. cream style prepared mustard
4 slices bacon
2 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley, chopped

Boil potatoes in skins. Peel and slice. Fry bacon in pan, remove bacon, drain and crumble. Pour off excess drippings, reserving 1/4 cup in fry pan. Saute onions in fry pan until tender. Stir in vinegar, sour cream, prepared mustard, salt and pepper. Add potatoes, crumbled bacon and chopped parsley and toss lightly in dressing. Heat until just hot.

Hot Potato Salad

10 lb. potatoes, boiled
12 oz. bacon, fried & drained
3 med. onions, chopped & simmered until cooked
1 qt. Miracle Whip salad dressing
1 (24 oz.) carton sour cream
1 tbsp. lemon juice
1-2 c. water
Salt & pepper to taste

Slice potatoes into roaster or baking pan. Add crumbled bacon and onions. Mix together salad dressing, sour cream, lemon juice and water. Add salt and pepper. Mix into potatoes and cover roaster with lid or foil. Bake approximately 45 minutes to 1 hour at 300 degrees. Stir once or twice and do not boil. When potato salad is hot, turn down heat.