Baked Potato Salad
From chefmeow 16 years ago
- 75 minutes to make
- Serves 16
BAKED POTATO SALAD My husband and I attended a fund raising poker tournament and cook-off Labor Day Weekend. I was asked to be one of seven judges which was a real honor. It was difficult because there were so many great entries. Read more This was the one that captured third place in the potato salad category (there were 27 entries in this categories). See less
Ingredients
- 8 cooked peeled and diced russet potatoes shopping list
- 1 pound Velveeta cheese diced shopping list
- 1 cup salad dressing shopping list
- 1/3 cup bacon bits shopping list
- 1/2 cup chopped onion shopping list
- 4 teaspoons instant chicken bullion shopping list
- 3 hard boiled eggs chopped shopping list
- 3 tablespoons finely chopped fresh parsley shopping list
- 2 teaspoons paprika shopping list
How to make it
- Toss everything together and place into a buttered baking dish.
- Refrigerate covered with foil overnight.
- Bake at 325 for 1 hour 15 minutes then garnish with fresh parsley and paprika.
- Serve warm.
People Who Like This Dish 3
- tittles Ada, OK
- chickengirl Magnolia, TX
- chelleybelley Edgewater Park, NJ
- chefmeow Garland, TX
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