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fairview, Oregon

Member since Dec 2007

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Reviewed Baked Potato Salad

Nov 28, 2010 in Food Network Community Toolbox on Food Network

Another way I make this is when you make baked potatoes, bake enough extra to make the salad later the next day. Refrigerate them and then when you are ready just cube them up (with or without skin, your choice)

I also add shredded extra sharp cheddar.

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