Baked potato salad


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


Preheat oven to 325F. Butter one 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice 1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium high heat until lightly brown. Drain, chop and set aside. Combine the potatoes, cheese, onion, mayonnaise and salt and pepper. Mix well and pour into prepared baking dish. Top with bacon and olives, and bake at 325F for 1 hour.

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