"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Baked Potato Salad Recipe

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This recipe for Baked Potato Salad, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Mesplay
Added: Sunday, October 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 medium-sized baking (brown) potatoes, partially boiled, peeled & cubed
1 lb. Velveeta cheese, cubed
1 medium-sized white onion, diced
5 heaping tbsps. of mayonnaise
1/2 lb. bacon, partially cooked & cut inot bite-size pieces
1 c. green olives, sliced
salt & pepper to taste

Directions:
Directions:
Rinse off potatoes and pierce each one several times with a fork. Boil them on High for approximately 30 minutes or until they are partially cooked (they will finish baking later). Peel off/cut away the skins and discard them. Cube the potatoes (bite-sized) and place in 13x9 baking pan. Add the cubed cheeze, diced onion and mayonnaise. Sprinkle on a little bit of salt and pepper. Mix and spread mixture evenly in baking dish. Top with sliced olives and partially-cooked bacon (it will crisp up later).
Bake at 350 for approximately 30 minutes or until cheese is melted and/or bacon is crisp.
Serves 7-10.

 

 

 

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