Hot Potato Salad

Marianne Isbell


I started making this recipe years ago at Thanksgiving. You would think my family would be tired of it but as new generations come along, they still request it so I make it every Thanksgiving and Christmas. I have made this so many times, I could make it for 2 people or 100 LOL!! I hope you enjoy this recipe!!

★★★★★ 1 vote
30 Min


6-8 medium
potatoes, whole
1/2 c
bell pepper, chopped
1/2 c
onion, chopped
1 c
1 c
velveeta, cubed
1 stick
1 jar(s)
pimentos (small jar)
salt and pepper (to taste)


1Preheat oven to 350 degrees.
2Wash potatoes (leave whole, do not peel)and boil until done. Drain water and fill pot with cold water to cool down the potatoes.
3While waiting on potatoes to cool, chop onion and bell pepper and place in your baking dish along with the pimento's.
4Also, place milk, butter and cheese in a saucepan on medium heat. Heat and stir until cheese and butter have melted (careful the cheese is inclined to stick).
5Once potatoes have cooled, peel and chop and place in the baking dish. Stir the ingredients and season with salt and pepper (Careful with the salt - the cheese can be a little salty).
6Pour the milk/cheese/butter mixture over the other ingredients and stir again.
7If there seems to be too much liquid you chop "tear up" a slice of bread in the dish.
8Place in 350 degree oven for 30 minutes

About this Recipe

Course/Dish: Potatoes, Side Casseroles