Baked Potato Salad I recipe

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Ingredients

8 medium potatoes, sliced
½ pound sliced bacon
1 pound processed American cheese, sliced
½ onion, chopped
1 cup mayonnaise
salt and pepper to taste
¼ cup black olives, sliced

Nutrition Info

421.5 calories
carbohydrate: 26.7 g
cholesterol: 49.3 mg
fat: 29.4 g
fiber: 3.3 g
protein: 13.8 g
saturatedFat: 10.6 g
servingSize: -
sodium: 844.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.

  2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

  3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

  4. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

  5. Bake for 1 hour in the preheated oven, until golden brown.

Recipe Yield

12 servings

Recipe Note

Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself.

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