Baked Potato Salad II

58 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

Ingredients

8 potatoes
1/2 pound bacon
1/4 cup chopped onion
1 cup mayonnaise
1 pound processed American cheese, cubed
salt and pepper to taste
1/2 cup pitted and sliced green olives

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
636 cal
32%

Fat
44.7 g
69%

Carbs
39.7 g
13%

Based on a 2,000 calorie diet

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Reviews (58)

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Jillian

Mar. 23, 2011

"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!"

CAROLARTZ

Jan. 22, 2003

"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!"

LINDA MCLEAN

Sep. 11, 2003

"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. Grea..." See moret make ahead side dish for company!"

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