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Hot 'n Cheesy Potato Salad Recipe

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This recipe for Hot 'n Cheesy Potato Salad is from Wasserstrom Associates "Best of the Best" Cookbook III, 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:  
10 lbs potatoes, peeled & diced (Or use a 7 lb can of pre-peeled & diced potatoes, available at GFS or a similar restaurant supply store.)
2 lbs (1 box) Velveeta, diced or shredded
1 medium onion, diced
1 jar (7-8 ox) sliced green olives & pimentos
1 lb bacon, fried & crumbled (Or two packages bacon bits)
1 cup blue cheese or ranch dressing
2 tbsp yellow mustard
Directions:
Directions:
Bring the potatoes to a boil in a large stock pot and cook until tender, about 20 minutes.
While the potatoes are cooking combine the other ingredients in either a 6 quart slow cooker or similar sized casserole dish. Save back about 1/4 of the olives & 1/8th of the bacon as a garnish.
Add the cooked potatoes and mix all the ingredients thoroughly, making sure the mix is consistent throughout. (Two wooden spoons are ideal for this part.) Add the saved olives & pimentos, then the saved bacon as a garnish in the center of the mix.

If using a slow cooker, cook on medium for 4 hours or until the cheese is thoroughly melted.
If using a casserole dish, bake at 350º F for 1 hour
Personal Notes:
Personal Notes:
To save time:

Buy a large can of pre-diced potatoes at a restaurant supply store. I buy a 7 lb can at GFS
Use pre-cooked bacon crumbles. 2 packages will be about the right amount

 

 

 

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