Baked Potato Salad Recipe


MethodMain Ingredient


 Bacon slices8
 Chopped onion1⁄2 Cup (8 tbs)
 Vinegar1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Sugar1 Tablespoon
 Sliced cooked potatoes3 Cup (48 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped pimiento1⁄2 Cup (8 tbs)

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 mg

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


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.