Best 6 St Clair Baked Potato Salad Recipes

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**St. Clair Baked Potato Salad: A Taste of History and Culinary Delight**

In the heart of St. Clair County, Michigan, lies a culinary gem that has captured the hearts of food enthusiasts for generations: the St. Clair Baked Potato Salad. This iconic dish, deeply rooted in local tradition, is a harmonious blend of flavors and textures that tantalizes the palate and evokes a sense of nostalgia. As you embark on this culinary journey, discover the secrets behind this beloved salad and explore the diverse recipes that pay homage to its rich heritage. From the classic St. Clair Baked Potato Salad, bursting with creamy mayonnaise, tangy vinegar, and a medley of crisp vegetables, to unique variations that incorporate bacon, cheese, or even a touch of sweetness, each recipe promises a delightful experience. Prepare to be captivated by the symphony of flavors and textures as you delve into the world of St. Clair Baked Potato Salad.

Let's cook with our recipes!

BAKED POTATO SALAD



Baked Potato Salad image

This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE! It's a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream and cheese.

Provided by Lauren Allen

Categories     Salad     Side Dish

Time 1h5m

Number Of Ingredients 7

2 pounds russet potatoes (, about 6 medium-size)
1 cup sour cream
1 cup mayonnaise
8 slices bacon (, cooked and chopped)
5 green onions (, chopped)
1 cup shredded cheddar cheese
salt and freshly ground black pepper (, to taste)

Steps:

  • Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
  • Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
  • At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
  • Combine the sour cream and mayonnaise in a bowl and stir well.
  • Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
  • Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
  • Check out these other BBQ Side Dishes!

Nutrition Facts : Calories 322 kcal, Carbohydrate 24 g, Protein 11 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 457 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BAKED POTATO SALAD



Baked Potato Salad image

This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!

Provided by chefheather

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 8h50m

Yield 12

Number Of Ingredients 8

4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  • Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.

Provided by Food Network

Time 3h5m

Yield 6 to 8 servings (about 8 cups)

Number Of Ingredients 9

6 small russet potatoes (about 3 pounds)
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
8 slices bacon
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
6 ounces sharp Cheddar, cut into 1/3-inch cubes (about the size of a pea)
2 scallions, thinly sliced, white and green parts separated

Steps:

  • Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
  • Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
  • Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
  • Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
  • Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

ALL-AMERICAN LOADED BAKED POTATO SALAD



All-American Loaded Baked Potato Salad image

This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!

Provided by spicejenmom

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 8

6 cups cubed russet potatoes
1 teaspoon salt
1 cup sour cream
1 cup creamy salad dressing (such as Miracle Whip®)
½ teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese
½ cup chopped green onions
½ cup real bacon bits

Steps:

  • Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
  • Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 35 g, Cholesterol 56.6 mg, Fat 27.1 g, Fiber 3.7 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 1162.3 mg, Sugar 6.9 g

BAKED POTATO SALAD



Baked Potato Salad image

I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 16

4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-boiled large eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently., In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 239 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 20 servings.

Number Of Ingredients 11

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Steps:

  • Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

Tips:

  • Select the right potatoes: Choose firm, waxy potatoes like Yukon Gold or red potatoes. They hold their shape well and won't become mushy when cooked.
  • Cook the potatoes properly: To ensure even cooking, pierce the potatoes with a fork before baking. Bake them at a high temperature (400°F) for a crispy skin and fluffy interior.
  • Use mayonnaise and sour cream: This classic combination creates a creamy and tangy dressing that complements the potatoes perfectly.
  • Add crunchy vegetables: Celery, onion, and carrots add texture and flavor to the salad. You can also add other vegetables like bell peppers or radishes.
  • Use fresh herbs: Fresh herbs like dill, chives, or parsley add a pop of flavor and freshness to the salad. Dried herbs can also be used, but they won't have the same intensity of flavor.
  • Season to taste: Don't forget to season the salad with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or paprika.
  • Chill before serving: For the best flavor, chill the salad for at least 30 minutes before serving. This allows the flavors to meld and develop.

Conclusion:

St. Clair baked potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy dressing, crunchy vegetables, and fluffy potatoes, it's the perfect addition to any picnic, potluck, or barbecue. So next time you're looking for a delicious and refreshing side dish, give this recipe a try!

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