Baked Potato Salad II

Baked Potato Salad II

59 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Valerie Lynne
Recipe by  Valerie Lynne

“A cheesy potato salad perked up by the addition of crunchy bacon and savory green olives. This one will require that you have a copy of the recipe with you, because everyone will want it!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
  5. Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.

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Reviews (59)

Rate This Recipe
Jillian
51

Jillian

Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and since to type of onion was specified I used green onion as it's mild in flavor and pairs well with baked potatoes. I used Hellman's light mayo cutting it with a bit of sour cream and like others I chose to used shredded cheddar cheese instead of Velveeta. I mixed in some of the bacon and left some to use on top. I left out the green olives and chose to use chopped fresh chives on top instead along with the rest of the bacon - YUM!

CAROLARTZ
38

CAROLARTZ

This is a fantastic recipe! I used 1/2 sour cream and 1/2 mayo, shredded cheddar, and omitted the olives. I can hardly wait to serve it again! I think I might try it with the olives next time, just to see how it is. This recipe is a definite keeper! Thanks for sharing!

LINDA MCLEAN
26

LINDA MCLEAN

Sooooooooo delicious! My family went nuts over this. Because my kids don't care for olives, I left them out and because I don't care for processed cheese, I used shredded Vermont cheddar instead. Great make ahead side dish for company!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 636 cal
  • 32%
  • Fat
  • 44.7 g
  • 69%
  • Carbs
  • 39.7 g
  • 13%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

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Baked Potato Salad I

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