"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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:  
Jill Lubbers
Added: Monday, October 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 - medium potatoes (sliced)
1/2 lb. - sliced bacon
1 lb. - processed American cheese (sliced)
1/2 c. - green onions (chopped)
1/2 c. - mayonnaise
1/2 c. - sour cream
1/4 c. - black olives (sliced)
salt & pepper to taste

Directions:
Directions:
Butter a 9x13 inch baking dish. Put sliced potatoes into a large pot and cover with water. Bring to a boil and cook until tender, but still firm (about 10 minutes). Drain and set aside. At the same time, place bacon in a skillet and cook until evenly browned. Drain on a paper towel. In a bowl, stir together potatoes, cheese, onion, mayonnaise, sour cream, salt and pepper. Spoon into prepared baking dish. Crumble bacon over the top and sprinkle with olives. Bake for 1 hour in a 325 oven until golden brown.

 

 

 

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