Best Heathers Boiled Then Baked Potato Salad Recipes

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BAKED POTATO SALAD



Baked Potato Salad image

This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE! It's a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream and cheese.

Provided by Lauren Allen

Categories     Salad     Side Dish

Time 1h5m

Number Of Ingredients 7

2 pounds russet potatoes (, about 6 medium-size)
1 cup sour cream
1 cup mayonnaise
8 slices bacon (, cooked and chopped)
5 green onions (, chopped)
1 cup shredded cheddar cheese
salt and freshly ground black pepper (, to taste)

Steps:

  • Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
  • Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
  • At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
  • Combine the sour cream and mayonnaise in a bowl and stir well.
  • Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
  • Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
  • Check out these other BBQ Side Dishes!

Nutrition Facts : Calories 322 kcal, Carbohydrate 24 g, Protein 11 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 457 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BAKED POTATO SALAD



Baked Potato Salad image

This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!

Provided by chefheather

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 8h50m

Yield 12

Number Of Ingredients 8

4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  • Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g

ALL-AMERICAN LOADED BAKED POTATO SALAD



All-American Loaded Baked Potato Salad image

This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!

Provided by spicejenmom

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 8

6 cups cubed russet potatoes
1 teaspoon salt
1 cup sour cream
1 cup creamy salad dressing (such as Miracle Whip®)
½ teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese
½ cup chopped green onions
½ cup real bacon bits

Steps:

  • Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
  • Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 35 g, Cholesterol 56.6 mg, Fat 27.1 g, Fiber 3.7 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 1162.3 mg, Sugar 6.9 g

HEATHER'S BOILED THEN BAKED POTATO SALAD



Heather's Boiled Then Baked Potato Salad image

Comfort food at its best! This is a perfect side dish for any meat you may want to serve - ribs, steak, chops, chicken ... anything. These potatoes remind me a lot of a loaded baked potato - only better! I could make a meal of these potatoes alone and be perfectly satisfied.

Provided by Bea L.

Categories     Potatoes

Number Of Ingredients 7

6 medium whole potatoes, peeled
2 c shredded cheddar cheese
1/2 c butter (1 stick)
1/2 c sour cream
1/3 c spring onions, chopped
1 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)

Steps:

  • 1. First, boil the peeled whole potatoes until 'almost' done. If I'm using red potatoes I don't peel them but that's certainly your prerogative. (Any potato you choose should work just fine in this dish). Drain and cool then cut into small chunks. Set aside.
  • 2. Over low heat combine the cheese and butter and cook until 'almost' melted, stirring occasionally.
  • 3. Remove from heat and add in the sour cream, spring onions, salt and pepper. Gently fold in the potatoes. Preheat oven to 400 degrees. Spray a 9 x 9 casserole dish with cooking spray.
  • 4. Transfer to the greased casserole dish and bake on 400 for approximately 20 to 25 minutes or until heated through. Serve warm.

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