Baked Potato Salad
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- redskin potatos
- 1/2 lb
- bacon, chopped (partially frozen for easier chopping)
- 1 large
- sweet onion, chopped fine
- 1 c
- 1 lb
- velveta or american processed cheese, cubed
- 2 tsp
- chives, chopped
- 1 c
- green salad olies, chopped fine in a grinder
1Boil potatoes in water until tender. Drain.
2In large bowl, mix cubed potatoes, mayo, onion, seasons, and cheese.
3Spread mix in 9x13 glass dish.
Spread evenly with bacon and olives over the stop.
4Bake 350 for 1 hour, or until bacon appears crispy.