Baked Potato Salad

Baked Potato Salad

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Tuesday Cooks


This recipe was prepared by Lois Dunn, a member of Curious Cuisiners, for the April 2015 regular meeting. Lois adds: This is a big hit at any cook out. I have served it numerous times and always asked for the recipe!


☆☆☆☆☆ 0 votes

30 Min
20 Min


  • 8
    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

How to Make Baked Potato Salad


  1. Boil potatoes in water until tender. Drain.
    Chill completely
  2. In large bowl, mix cubed potatoes, mayo, onion, seasons, and cheese.
  3. Spread mix in 9x13 glass dish.
    Spread evenly with bacon and olives over the stop.
  4. Bake 350 for 1 hour, or until bacon appears crispy.

Printable Recipe Card

About Baked Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American

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