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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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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). Ingredients:
8 cooked peeled and diced russet potatoes |
1 pound velveeta cheese diced |
1 cup salad dressing |
1/3 cup bacon bits |
1/2 cup chopped onion |
4 teaspoons instant chicken bullion |
3 hard boiled eggs chopped |
3 tablespoons finely chopped fresh parsley |
2 teaspoons paprika |
Directions:
1. Toss everything together and place into a buttered baking dish.
2. Refrigerate covered with foil overnight.
3. Bake at 325 for 1 hour 15 minutes then garnish with fresh parsley and paprika.
4. Serve warm.
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