Indiana Potato Salad

Indiana Potato Salad

26 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
ANNBARBARA
Recipe by  ANNBARBARA

“Classic flavors of bacon, cheese and onions make this wonderful yet easy, easy, easy.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
  3. While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
  4. Bake for 1 hour in the preheated oven, until cheese is browned.

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Reviews (26)

Rate This Recipe
Eating Indy
17

Eating Indy

Ironically I came on here to sumbit almost this exact recipe - and I am also from Indiana?! I just had these for the first time this past Sunday at a pitch in. They were the BEST potatoes I've EVER had (although I had been drinking). They were gone in a flash, and had a much more complex flavor than you would think from the ingredients. *My version uses a bit less Mayo (we used Miracle Whip) and we put a can of chopped black olives over the top. YOU HAVE TO MAKE THIS!

Mom 2 Mom
16

Mom 2 Mom

Easy and delicious! I made mine with chedder cheese since we arn't velveta fans. I also added green onions and 1 c sour cream and salt/pepper. I got rave reviews.

Wanda S.
13

Wanda S.

If I could give TEN stars to this I would. I did add about 1/2 cup of sour cream before baking. Everyone raved about these. My friend and her husband insisted on getting the recipe. Will definitely be making these again (and again and again)!!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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