You are here

Baked Potato Salad

Fondue.Chef's picture
  Bacon slices 8
  Chopped onion 1⁄2 Cup (8 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Sugar 1 Tablespoon
  Sliced cooked potatoes 3 Cup (48 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped pimiento 1⁄2 Cup (8 tbs)

Cook bacon until crisp.
Drain on paper towels.
Break into pieces.
Measure 6 tablespoons bacon fat in skillet.
Add onion, vinegar, salt, pepper and sugar and bring to a boil.
Lightly stir remaining ingredients, including bacon, into hot vinegar mixture.
Spoon into a buttered 1-quart casserole.
Bake, uncovered, in a 375° F.oven for 20 minutes.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Toss potatoes in casserole with a fork just before putting in oven.
Add 10 to 15 minutes to baking time.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 708 Calories from Fat 65

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 13.8 mg4.6%

Sodium 2303.7 mg96%

Total Carbohydrates 140 g46.6%

Dietary Fiber 25.5 g101.8%

Sugars 22.6 g

Protein 24 g48.7%

Vitamin A 56.1% Vitamin C 291.2%

Calcium 32.6% Iron 225.8%

*Based on a 2000 Calorie diet

Baked Potato Salad Recipe