Baked Potato Salad
Preheat the oven to 325°F (165°C) and grease a 9x13 inch baking dish. Boil sliced potatoes until tender but still firm, then drain and combine them in a bowl with cheese, onion, mayonnaise, salt, pepper, bacon, and olives. Finally, bake the mixture in the preheated oven for an hour until golden brown.
Preheat the oven to 325°F (165°C) and grease a 9x13 inch baking dish. Boil sliced potatoes until tender but still firm, then drain and combine them in a bowl with cheese, onion, mayonnaise, salt, pepper, bacon, and olives. Finally, bake the mixture in the preheated oven for an hour until golden brown.
- Carbohydrate 45.8248959181218 g
- Cholesterol 664.598233671009 mg
- Fat 326.445097415749 g
- Fiber 1.31520001980089 g
- Protein 128.501307416217 g
- Saturated Fat 135.809473374994 g
- Serving Size 1 1 recipe (969g)
- Sodium 7117.03520058365 mg
- Sugar 44.5096958983209 g
- Trans Fat 85.7047913792047 g
- Calories 3636 calories
Step-by-step
- Preheat the oven to 325 degrees F (165 degrees C).
- Butter a 9x13 inch baking dish.
- Put sliced potatoes into a large pot, and fill with enough water to cover.
- Bring to a boil, and cook until tender but still firm, about 10 minutes.
- Drain, and set aside.
- At the same time, place bacon in a large deep skillet.
- Cook over medium-high heat until evenly browned.
- Remove to paper towels to drain.
- In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper.
- Spoon into prepared baking dish.
- Crumble bacon over the top, and sprinkle with olives.
- Bake for 1 hour in the preheated oven, until golden brown.
I'm excited to share my recipe for Baked Potato Salad, a comforting and flavorful dish perfect for potlucks or family gatherings. This salad combines tender potatoes, melted cheese, crispy bacon, and a tangy mayonnaise dressing, creating a harmonious blend of flavors and textures.
The star of this salad is the potatoes. I recommend using a starchy variety like Russet potatoes, which hold their shape well during boiling and baking. After slicing the potatoes, I boil them until they're fork-tender but still slightly firm. This is crucial because overcooked potatoes can become mushy and lose their texture. Once boiled, the potatoes are drained and allowed to cool slightly.
