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Baked Potato Salad Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Sliced cooked potatoes||3 Cup (48 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄2 Cup (8 tbs)|
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
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.