Baked Potato Salad II58 Reviews
- Prep: 15 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 25 min
“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!” - by Valerie Lynne
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
- Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.
Amount Per Serving (8 total)
- 636 cal
- 44.7 g
- 39.7 g
Based on a 2,000 calorie diet
Reviews (58)Rate This Recipe
"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 i..." See moren 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!"
"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..." See more to see how it is. This recipe is a definite keeper! Thanks for sharing!"
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