"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Baked Potato Salad Recipe

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This recipe for Baked Potato Salad, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Newmeyer
Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes
3/4 C chopped or sliced black olives
1/2 C onion (optional)
1/2 LB bacon, fried & crumbled
1/2 LB velveeta cheese, cubed
1 C mayonnaise
paprika

Directions:
Directions:
Peel, cube, and boil potatoes. Fry bacon until crisp, then cool and crumble. Layer potatoes in a 9x13 inch pan. Cover with velveeta cubes, chopped olives and onions. Spread mayonnaise over top. Sprinkle with crumbled bacon and paprika. Cover and bake 30 minutes at 350 degrees. Uncover and bake for an additional 30 minutes.

Number Of Servings:
Number Of Servings:
10-15
Personal Notes:
Personal Notes:
Whatever you do, don't boil the potatoes until they turn to mush! It just won't taste the same. To make prep work easy, fry the bacon the day before. Since I make this recipe for major holidays I usually double the recipe and use a 10 lb. bag of potatoes and a large box of velveeta. This is enough potatoes for a 9x13 dish and a 8x8 dish. This recipe is easy to play it by ear. I suggest that if you are making this for a holiday dinner, bring the 9x13 dish to the party and keep the 8x8 dish on hand in case you run out. We use the leftovers the next morning with breakfast. Just fry the potato salad in a skillet and then add scrambled eggs, left over ham, and bell pepper to the mix. It's a great way to start the day!

 

 

 

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