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Baked Potato Salad II

Baked Potato Salad II
Baked Potato Salad II might be just the side dish you are searching for. This recipe makes 8 servings with 657 calories, 20g of protein, and 52g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have salt and pepper, potatoes, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender.
Ingredients you will need
PotatoPotato
WaterWater
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PotPot
3
Remove potatoes from the water and set aside to cool.
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PotatoPotato
WaterWater
4
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
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BaconBacon
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Frying PanFrying Pan
5
Drain, crumble and set aside.
6
Peel and cube cooled potatoes, and transfer to a large bowl.
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PotatoPotato
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BowlBowl
7
Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
Ingredients you will need
Salt And PepperSalt And Pepper
MayonnaiseMayonnaise
PotatoPotato
CheeseCheese
OnionOnion
8
Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives.
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Real Bacon PiecesReal Bacon Pieces
OlivesOlives
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Baking PanBaking Pan
9
Bake uncovered for 40 minutes.
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OvenOven
DifficultyExpert
Ready In1 h, 25 m.
Servings8
Health Score17
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSalad
Occasions4th Of JulySummer
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