Baked Potato Salad
This is a great recipe for leftover baked potatoes. The first time I made it, I had 3 large leftover baked potatoes and I needed a side to go with hamburgers. It came out good, but it needed something. I added some chopped onions and hard boiled eggs and it was perfect.
Ingredients
5 large russet potatoes1 cup sweet onion, diced4 hard boiled eggs, diced
1 1/2 cups mayonnaise1 teaspoon seasoned salt
1 teaspoon celery salt1 teaspoon pepper
3 teaspoons dill weed
Directions
In a 400 degree oven, bake potatoes for 60 minutes or until fork easily goes to center of potato. Cut into bit sized cubes, cool, and refrigerate for one hour.
In a large bowl, add potatoes, onions, and egg. Mix well. Add mayonnaise, salt, celery salt, pepper and dill weed. Mix well.
Refrigerate 1 hour before serving,
Nutrition FactsServings: 10 Calories 296% Daily Value*Total Fat 13.7g 18%Saturated Fat 2.3g 12%Cholesterol 75mg 25%Sodium 441mg 19%Total Carbohydrate 38.9g 14%Dietary Fiber 4.8g 17%Total Sugars 5g Protein 5.8g Vitamin D 6mcg 31%Calcium 40mg 3%Iron 2mg 9%Potassium 808mg 17%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.