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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Baked Potato Salad Recipe

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This recipe for Baked Potato Salad is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium potatoes (about 2 3/4 lbs.)
8 oz. bacon, chopped
1 cup mayonnaise
1/2 cup onions, finely chopped
2 1/4 oz. can sliced pitted black olives (optional)
1/4 tsp. pepper
16 oz. shredded cheddar cheese
Directions:
Directions:
In a large pot, add potatoes with enough water to cover them. Cook covered for 20 to 25 minutes or until tender; cool. Peel and cube; set aside. Cook the chopped bacon until nearly done; drain on paper towels and set aside. In a large mixing bowl, combine the mayonnaise, onions, olives and pepper; mix well. Fold in the potatoes and cheese. Transfer to a lightly greased 9x13-inch baking dish. Sprinkle the top of the potato mixture with bacon. Bake uncovered in a preheated 325º oven for about 30 minutes or until bubbly.
Personal Notes:
Personal Notes:
This baked potato salad is perfect for brunch. You can make it the night before and just pop it in the oven. If you don't like black olives, omit them.

 

 

 

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