Hot Potato Salad

Name: Hot Potato Salad
Total time: 2 min
Ingredients: 1 pound processed cheese (such as Velveeta); 8 baking potatoes (about 4 lb.); 1 1/2 cups mayonnaise; 1 cup half-and-half; 1/2 cup chopped yellow onion; 1 cup sliced pimiento-stuffed Spanish olives; Vegetable cooking spray; 6 bacon slices, cut into 2-inch pieces

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Total: 2 hours

Servings: 7

Author : Southern Living Editors

Ingredients

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1 pound processed cheese (such as Velveeta)8 baking potatoes (about 4 lb.)1 1/2 cups mayonnaise1 cup half-and-half1/2 cup chopped yellow onion1 cup sliced pimiento-stuffed Spanish olivesVegetable cooking spray6 bacon slices, cut into 2-inch pieces

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Instructions

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Step 1

Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

Step 2

Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

Step 3

Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

Step 4

Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.