Glennda'S Baked Potato Salad
Glennda's Baked Potato Salad is a hearty and creamy dish combining tender boiled potatoes, crispy bacon, sweet onions, and a smooth cheese mayonnaise sauce. Perfect for potlucks, picnics, or family dinners, it offers a comforting blend of flavors and textures that satisfy any crowd.
Ingredients
Instructions
- Boil potatoes with peeling on until tender.
- Peel and dice the potatoes.
- Add salt to taste.
- Fry bacon until crisp and break into pieces.
- Dice onions.
- Add bacon and onions to the diced potatoes.
- Heat cheese and mayonnaise until the cheese is melted and the mixture is smooth.
- Pour the cheese mixture over the potato, bacon, and onion mixture.
- Transfer to an ungreased 9 x 13-inch pan.
- Bake at 350°F (175°C) until light brown.
Tips & Substitutions
For a creamier salad, consider using Greek yogurt in place of some or all of the mayonnaise. You can also substitute the processed American cheese with a sharp cheddar for a bolder flavor. If you prefer a smoky taste, try adding smoked paprika. Ensure the potatoes are tender but not overcooked to maintain their structure in the salad.
Serving Suggestions
This baked potato salad pairs beautifully with grilled meats or barbecued dishes, making it an excellent side for summer gatherings. Serve alongside a fresh green salad or cornbread for a complete meal. It also complements hearty dishes like Seasoned Pork Roast or Cheesy Ham And Potato Casserole, enhancing the overall dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions for quicker reheating, but be cautious not to overheat to avoid drying out the salad.
Nutrition & Diet Analysis (per serving)
Each serving of Glennda'S Baked Potato Salad contains roughly 946 calories, with 14g protein, 95g carbohydrates, and 57g fat. It is an excellent source of potassium (48% of the Daily Value), vitamin C (36% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare the salad a day in advance. Just follow the instructions up to baking, then cover and refrigerate. Bake just before serving for the best texture and flavor. This allows the flavors to meld beautifully, making it even tastier when served.
What kind of potatoes work best for this recipe?
Medium-sized Yukon Gold or red potatoes are ideal for this baked potato salad as they hold their shape well and have a creamy texture. Avoid using starchy potatoes like Russets, as they may become too mushy when baked.
Can I add other ingredients to this salad?
Absolutely! Feel free to add ingredients like chopped green bell peppers, jalapeños for a kick, or even herbs like chives or parsley for freshness. Incorporating these additions can elevate the flavor and add a nice crunch to the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).