Warm German-Style Potato Salad Bake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Put the potatoes in a large pot and cover them with salted water; bring to a boil. Lower the heat to medium-low; simmer until tender, about 20 minutes. Drain. Move to a large baking dish.

3. 3

   Cook the bacon in a large skillet over medium-high heat, turning now and then, until evenly browned, about 10 minutes. Drain on paper towels; crumble and scatter over the potatoes.

4. 4

   Cook the celery and green onion in the skillet over medium heat, stirring, until the celery is tender, about 5 minutes; transfer to the baking dish.

5. 5

   Whisk the mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth; pour over the potatoes and toss to combine. Sprinkle the potato mixture with Cheddar cheese.

6. 6

   Bake in the preheated oven until the cheese is melted, 20 to 35 minutes.

• Calories 276.65 kcal Moderate
• Protein 9.71 g Moderate
• Carbs 18.42 g Moderate
• Total Fat 18.73 g High
• Saturated Fat 6.19 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 31.24 mg Moderate
• Sodium 610.43 mg High
• Fiber 1.99 g Low Source
• Sugar 1.7 g Low Source
• Added Sugar 0.19 g Low Source
• Calcium 223.36 mg Moderate
• Iron 0.62 mg Low Source
• Potassium 401.95 mg Low Source
• Vitamin A 7.89 mcg_rae Low Source
• Vitamin C 0.91 mg Low Source
• Vitamin D 0.19 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Celery
• Onions 🧅