"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Baked Potato Salad (Heart Attack Potatoes), by Melissa Hammer, is from Vivian's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Melissa Hammer Added: Wednesday, September 2, 2009
8 medium potatoes 1/2 cup mayo 1/2 cup sour cream 1/2 lb chopped bacon raw 1 lb. Velveeta cheese, diced 1/2 bunch of chopped green onions 1/2 cup green olives, sliced (optional) 1/2 cup jalapenos (optional)
Peel, dice, and boil potatoes until they are nearly done, still kind of hard. Mix cheese, mayo, sour cream, and half of onions and place evenly in the bottom of baking dish. Drain potatoes and pour over the mixture. Stir a bit, melting everything together. Top potato mixture with jalapenos, onions, olives and bacon (cut into bite sized pieces). Bake uncovered at 325 degrees for one hour.
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