Baked Potato Salad II recipe

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Ingredients

8 potatoes
½ pound bacon
¼ cup chopped onion
1 cup mayonnaise
1 pound processed American cheese, cubed
salt and pepper to taste
½ cup pitted and sliced green olives

Nutrition Info

636.5 calories
carbohydrate: 39.7 g
cholesterol: 74 mg
fat: 44.7 g
fiber: 4.9 g
protein: 20.7 g
saturatedFat: 15.9 g
servingSize: -
sodium: 1437.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.

  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  4. Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.

  5. Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.

Recipe Yield

8 servings

Recipe Note

A cheesy potato salad perked up by the addition of crunchy bacon and savory green olives. This one will require that you have a copy of the recipe with you, because everyone will want it!

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