87 baked potato salad red Recipes

leftover baked potatoes, peeled and cut into bite size pieces (about 4 cups ), bacon , cooked crisp and crumbled (or can use bits if you like ), chopped red onion, freshly chopped chives or 1 tbsp dried chives, sour cream, mayonnaise, salt (to taste), pepper (to taste)

baking potatoes or 5 medium red potatoes, cut into 1 inch cubes and boiled until done but not mushy, hard-boiled eggs, chopped, onion, chopped, bell pepper, chopped, dill pickles, chopped, chopped olive, olive juice, pickle juice, mayo type salad dressing (add until the consistency you like), mustard, salt and pepper

potatoes, peeled and cut into 3/4 inch chunks, olive oil, italian salad dressing mix, green pepper, chopped, sweet red pepper, chopped, green onion, chopped, tomatoes, chopped, hard-boiled eggs, chopped, bacon, strips cooked and crumbled, mayonnaise, vinegar, lemon juice, dried basil, salt, pepper, garlic powder

potatoes, peeled and cut into 3/4-inch chunks, olive oil, italian salad dressing mix, green pepper, chopped, sweet red pepper, chopped, green onion, chopped, tomatoes, chopped, bacon, cooked and crumbled, mayonnaise, vinegar, lemon juice, dried basil, salt, pepper, garlic powder

red potatoes , about 3 lb, light cheddar cheese, fat free ranch dressing, prepared mustard, green onions, chopped, red bell pepper, chopped, bacon, cooked and crumbled

sour cream, mayonnaise, bacon , crisply cooked, drained and chopped, chopped red onion, salt, fresh coarse ground black pepper, baking potatoes (about 2 lb), green onions with top, thinly sliced, shredded cheddar cheese, for garnish

red potatoes, unpeeled and cubed, salt, pepper, eggs, hardboiled and chopped, bacon, cooked and crumbled, cheddar cheese, shredded, onion, chopped (optional), sour cream, mayonnaise, mustard

baking potatoes, sour cream, mayonnaise, bacon , crisply cooked, drained and chopped, red onion, chopped, celery, chopped, salt, ground black pepper, sliced green onions with top (optional), shredded cheddar cheese (optional)

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

red potatoes cut into bite-size chunks, olive oil, italian salad dressing mix (i use good seasons zesty italian), green pepper; chopped, red pepper; chopped, green onions; chopped, tomatoes; chopped, hard-cooked eggs; chopped, bacon strips; cooked & crumbled, mayonnaise, vinegar, lemon juice, dried basil, salt, pepper, garlic powder

baking potatoes, red onions, unpeeled, extra-virgin olive oil, dry red wine, red wine vinegar, fennel seed, crushed, black pepper, salt, capers , rinsed well

red potatoes (about 3 lb), sargento light fancy shredded mild cheddar cheese, fat-free ranch-style dressing, prepared mustard, green onions, chopped, red bell pepper, chopped, turkey bacon slices, cooked and crumbled

red potatoes, skin on, washed, sour cream, mayonnaise, white vinegar, black pepper, freshly cracked, salt, bacon, cooked and chopped, green onions, sliced thin

red potatoes, skin on, washed, sour cream, mayonnaise, white vinegar, black pepper, freshly cracked, salt, bacon, cooked and chopped, green onions, sliced thin

baking potatoes, tarragon-infused champagne vinegar, mayonnaise, salt, sugar, ground black pepper, celery ribs, diced, red onion, chopped, sour cream, italian dressing, green olives, dill pickles, diced

baking potatoes (about 1-1/4 lb), sweet potatoes (about 1-1/4 lb), salt, mayonnaise, dijon-style mustard, extra virgin olive oil, red wine vinegar, capers, drained, chopped pitted green olives (with or without pimientos), freshly ground black pepper, stalks celery (with leaves if possible), finely chopped, hard cooked eggs, coarsely chopped (optional), scallions, finely chopped, red onion, finely diced (about 1/2 cup), chopped flat leaf parsley , plus a few sprigs, for garnish, pitted black olives, rinsed and blotted dry

baking potatoes , like russets, from idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter, smallish purple baking potatoes from idaho, peeled, sliced, into 12 pieces about 1/2-inch thick , punched out with oval cookie cutter, tiny red new potatoes from idaho, left whole, olive oil, for light coating, extra virgin olive oil, red wine vinegar, capers, picked thyme leaves, garlic, crushed, salt and freshly cracked black pepper, vine-ripened yellow tomatoes, extra virgin olive oil, red wine vinegar, fresh garlic, salt, red pear tomatoes, halved, yellow grape tomatoes, halved, mixed red and yellow currant tomatoes or small cherry tomatoes, basil chiffonade, soft fresh goat cheese, basil oil*, for garnish, basil sprigs, for garnish

russet or red potatoes, peeled and cubed, stalks celery, chopped, red onion, chopped, bacon , cooked crisp and crumbled, shredded cheddar cheese, sour cream, sliced green onions, mayonnaise, cracked black pepper, salt to taste, creole spice , just a dash will do