The Ultimate Baked Potato Salad

"This recipe is delicious. My dad found it in a flyer from Sargento Cheese. Once the potatoes are cooked, this goes together quickly."
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
1hr 5mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Place potatoes in even layer in greased 13x9-inch baking dish. Combine 3 cups cheese, mayonnaise and onion in medium bowl; spread mixture over potatoes. Sprinkle potato mixture with bacon, peppers and olives.
  • Bake in preheated 350°F oven 35 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.
  • Make-ahead tip: Recipe may be assembled up to 24 hours in advance. Bake in preheated 350°F oven 45 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.

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Reviews

  1. This was a wonderful potato salad. I left out the olives and used red potatoes. I will be preparing this again. Prepared in memory of Eric.
     
  2. So decadently good- had people in line at the potluck asking for the recipe. I left out the olives and added some minced celery.
     
  3. This was oh so good! DD, who is a self-described potato freak, devoured most of it herself. I'll have to make it again soon when she isn't home so that I get more of it. I used russet potatoes and left the skin on.
     
  4. This is some good stuff, thanks KelBel for the awesome Salad. Easy, simple and so good tasting. Yummy!!!!
     
  5. Yum-O!!! This is go good! I used the frozen potato cubes; turned out great. Will be making again and again.
     
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Tweaks

  1. Made for 1-2-3 Hit wonders. This is a really good recipe, will definitely be making it again. I didn't have enough mayo, so I added some sour cream to yield the 2 cups. I also used real bacon bits in place of the bacon. It turned out great!
     

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