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Andrew's
Potato Salad Recipes
Baked
Potato Salad
Copyright 2008 Andrew Wilwerding 8 cups boiled russet potatoes, cubed 1/2 inch (may leave skins on if well scrubbed) 4 boiled eggs, peeled and cubed 1/4 inch 4-6 green onions, sliced thin 1/4 inch 1 tsp. salt 6 Tbs. salad dressing (mayonnaise-type) 4 Tbs. sour cream 2 Tbs. prepared yellow mustard 2 oz. cream cheese 2 tsp. bacon bits 1/2 tsp. fresh-ground black pepper Combine prepared, cubed potatoes and eggs in a large bowl. Blend other ingredients in a separate bowl, then fold into potatoes and eggs. May be served warm or chilled. Store chilled. (Note from Marcia: If a cold salad is desired, allow potatoes and eggs to cool completely before adding dressing mixture. However, we have found this one to be especially good warm.) /+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\+/+\
Italian Herb Potato Salad Copyright 2008 Andrew Wilwerding 8 cups boiled russet potatoes, cubed 1/2 inch 4 boiled eggs, peeled and cubed 1/4 inch 1/4 cup caesar salad dressing 1/2 cup shredded mozzarella cheese 2 1/2 tsp. dried Italian seasoning, crushed 1 tsp. dried rosemary, crushed 3/4 tsp. onion powder 1/2 tsp. garlic powder 4 pinches of black pepper 2 tsp. salt 6-8 Tbs. salad dressing (mayonnaise-type) (or more for desired creaminess) Combine prepared, cubed potatoes and eggs in a large bowl. Blend other ingredients in a separate bowl, then fold into potatoes and eggs. May be served warm or chilled. Store chilled. (Note from Marcia: Also good served warm.)
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