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Hot And Cold Potato Salad

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Ingredients
  Diced cooked potatoes 6 Cup (96 tbs)
  Green pepper 1 Medium, chopped
  Onion 1 Medium, chopped
  Celery 1 Cup (16 tbs), diced
  Pimiento 1⁄2 Cup (8 tbs), diced
  Dill pickles 1 Cup (16 tbs), chopped
  French dressing 1⁄2 Cup (8 tbs)
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Crushed potato chips 2 Cup (32 tbs)
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
Directions

MAKING
1. In a bowl combine first 6 ingredients, mix lightly with French Dressing and let stand in refrigerator until thoroughly chilled.
2. Stir in mayonnaise and salt and pepper to taste and chill for several more hours.
3. Place in a shallow 2-quart broilerproof baking dish just before serving.
4. In a bowl or a container mix potato chips and cheese and sprinkle on salad, covering completely.
5. Place under broiler until cheese is bubbly yet the salad remains chilled.

SERVING
6. Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
8

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