Print Recipe

Baked Potato Salad

RG

Ingredients

  • 16 pounds baking potatoes, peeled cooked and cubed
  • 32 hard cooked eggs, chopped
  • 2 pounds sliced bacon, cooked and crumbled
  • 16 green onions, thinly sliced
  • 4 cups mayonnaise or salad dressing
  • 4 cups (32 ounces) sour cream
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons salt
  • 2 tablespoons pepper

Instructions

  1. Toss potatoes, eggs, bacon and onions together.
  2. Combine remaining ingredients until of desired taste and until mixture is smooth. Toss with potato mixture.
  3. Chill for several hours.

Makes 60-70 servings.


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