Baked Potato Salad Recipe
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Category: |
Category: |
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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
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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. |
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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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