Best Crystals Awesome Potato Salad Recipes

AWESOME LOADED BAKED POTATO SALAD

Awesome Loaded Baked Potato Salad image

Make and share this Awesome Loaded Baked Potato Salad recipe from Food.com.

Provided by Marie

Categories Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
6 medium baking potatoes (about 2 pounds)
green onions with top, thinly sliced
shredded cheddar cheese, for garnish

Steps:

Combine sour cream and mayonnaise in small bowl.
Chop bacon and red onion and add to sour cream mixture.
Stir in salt and black pepper, cover and refrigerate.
Preheat oven to 425°.
Bake potatoes for 50-60 minutes or until tender.
Remove potatoes from oven and cool completely.
Coarsely chop potatoes into 1/2-inch pieces.
Place in large bowl and fold in sour cream mixture.
Sprinkle sliced green onions and shredded cheddar cheese over the top.
Cover and refrigerate 4-6 hours or overnight.

Nutrition Facts : Calories 342.8, Fat 20.4, SaturatedFat 6.4, Cholesterol 29.8, Sodium 520.5, Carbohydrate 36.6, Fiber 2.7, Sugar 4.6, Protein 4.8

WORLD'S BEST POTATO SALAD

World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g