Lunch: Hearty Baked Potato Salad Recipe
Ingredients
8 medium red potatoes, peeled and cut into 1-inch chunks
1/2 cup onion, chopped
2 tablespoons minced fresh parsley
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup mayonnaise
1/2 cup plain yogurt
4 ounces bacon, cooked, drained and crumbled
Paprika
Instructions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Spread potatoes evenly over bottom of 13-in. x 9-in. baking pan. Combine onions, parsley, soup, mayonnaise and yogurt; pour over potatoes. Sprinkle with cooked bacon and paprika.
Cover with aluminum boil and bake at 350 ° for 1 hour, uncovering during the last 30 minutes.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
