Cindy's Baked Potato Salad - Kraft Recipes Top
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Cindy's Baked Potato Salad

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  • Peel and cut potatoes into bite size chunks. Boil until tender. Cool potatoes for about 1/2 hour in refrigerator so cheese does not melt.
  • Combine remaining ingredients and mix well. Add potatoes and mix together well. Refrigerate for 1 to 2 hours or until chilled. Top with parsley sprigs for a festive look.


This is even better when chilled overnight since the flavors have a chance to blend. I like to serve this with hamburgers or steak for a summer barbecue. It tastes just like cold baked potatoes! If you prefer, you can leave the skins on the potatoes to make it even more authentic.

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