Hearty Baked Potato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This potato salad is a standout at picnics or as a side dish for lunch or supper. It tastes great steaming hot or at field temperature . As a girl, I helped my aunt cook and deliver meals to the men during haying and harvesting. Now, my husband and I travel farm to farm selling machinery. We call our grinder-mixers Cuisinarts for Hogs . Ingredients:
8 medium red potatoes, peeled and cut into 1-inch chunks |
1/2 cup onion, chopped |
2 tablespoons minced fresh parsley |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1/2 cup mayonnaise |
1/2 cup plain yogurt |
4 ounces bacon, cooked, drained and crumbled |
paprika |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. Spread potatoes evenly over bottom of 13-in. x 9-in. baking pan. Combine onions, parsley, soup, mayonnaise and yogurt; pour over potatoes. Sprinkle with cooked bacon and paprika.
3. Cover with aluminum boil and bake at 350° for 1 hour, uncovering during the last 30 minutes. Yield: 10-12 servings.
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