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Pennsylvania Dutch Hot Potato Salad

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“Comfort food at it's best: potatoes, Velveeta cheese and bacon! YUM! Definitely not for the calorie counters, this is our "once in a blue moon" splurge! Goes great with ham. I usually use just the bacon and sprinkle the top with sliced green onions, tops and bottoms, just before serving. Originally from a newspaper article showcasing Yukon Gold potatoes, I've substituted russet potatoes at times.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes; when cool enough to handle, peel and cut into 3/8 inch cubes.
  2. Meanwhile, heat oven to 350°.
  3. In a large bowl, combine 1-1/2 cups mayonnaise, mustard, and onion; stir until well combined.
  4. Add potatoes and cheese and more mayonnaise as needed to coat potatoes completely.
  5. Season with salt.
  6. Transfer mixture to an 8x11-inch baking dish; top with bacon pieces and/or sliced olives.
  7. Bake until hot and bubbling, 35 to 45 minutes.
  8. Serve hot or warm.

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