Delicious Potato Salad Bake Recipe -
Delicious Potato Salad Bake Recipe

Delicious Potato Salad Bake

Recipe by  

"This is a wonderful, easy to make warm potato salad we regularly serve at barbecues. We have yet to meet someone who doesn't enjoy it. You can use either Cheddar or mozzarella cheese in this recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 25 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.
  4. Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.
  5. Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2004

I'm not a fan of mayonaise so I've never liked traditional potato salad. While planning a BBQ I decided to search for a mayonaise-free potato salad and came upon this. It worked out wonderfully for out gathering. A real hit, leaving some disappointed when there was none left! Instead of slicing the potatoes I cubed them, which required a little longer baking time, but I was glad I did cube them.

Most Helpful Critical Review
Dec 19, 2003

Tastes pretty good but it's a heart attack in a bowl... The recipe doesn't even say to drain the bacon grease! (but I did). And it takes longer to cook than the 35 minutes indicated (like at least 20 more minutes at 350F).


21 Ratings

Jan 03, 2004

My very picky, and German, husband loved it! He said "this is a keeper", great praise from the man! It's more like a baked german potato salad/au gratin potatoes than a regular potato salad, but that's good! It was fine the way it was (I followd the original recipe to a "T"), but next time I'm going to add more cheese (on the first layers) and more salt and pepper. Great Recipe!

Jul 14, 2004

Yum! I made a slightly larger batch of this which filled a 9 x 13 dish. What little bit is left I'm having for lunch! I made a few adjustments, but didn't stray too far from the recipe. I added a little chopped celery first, then, since I couldn't find any heavy cream at the store, I substituted 1 half pint of whipping cream, and then split amount of milk in half and used sour cream to make up the other half. And added extra cheddar cheese. Not so much like a potato salad as a potato cassarole...but very yummy anyway.

Dec 19, 2003

This dish has a lot of flavor. I would serve it to anyone, anytime. Very good!

Jan 26, 2004

This was really good! I used bacon bits instead of having to fry up the bacon and it worked just fine. I also added some seasoning salt over the potatoes to give it a boost. I don't think this tasted anything like potato salad ~ but it did taste just like a really awesome potato skin! Yum! Thanks, Ros! :o)

Nov 03, 2005

Yummy! This dish was rich and delicious. I added French onion soup mix to the milk and cream, which made it extra tasty.

Nov 01, 2004

turned out great!, perfect!...


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  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 27.6 g
  • 42%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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