Total Time
Prep 10 mins
Cook 45 mins

Ingredients Nutrition


  1. Coat potatoes with vegetable cooking spray; pierce several times with a fork.
  2. Bake at 400 for 45-minutes or until tender.
  3. Cool and cut into 1-inch cubes.
  4. Combine 1-1/2 cups cheese, dressing and next 3 ingredients in a large bowl; add potatoes, tossing gently.
  5. Sprinkle with bacon and remaining 1/2 cup cheese.
Most Helpful

5 5

A divine potato salad, that reminds me of the old "German potato salad" served warm. The use of the all the ingredients is a classic, and we totally loved this. I used regular Ranch dressing, as this is what we had, but followed the recipe to a tee. This is easily halved, and gets completely eaten, (wish I made more!) I threw a couple of red pepper flakes and fresh chives on the top, and this was great! Thank you, Recipenut! March 2009.

5 5

1) Icelanders love potato salad, but they do not make it. They buy it ready-made in plastic tubs, it swims in mayo & nearly makes me gag. 2) I rarely make new potato salad recipes because they always compare unfavorably w/what Mom made for us while growing up. Those are the reasons I am so glad I found this recipe. It is an easy-fix, is low-cal & low-fat, is full of flavor & texture, + it is lightly & ideally moistened w/the salad dressing. This is a great find for us. Thx for sharing your recipe.