A cheesy potato salad perked up by the addition of crunchy bacon and savory green olives. This one will require that you have a copy of the recipe with you, because everyone will want it!

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.

  • Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.

Nutrition Facts

637 calories; protein 20.7g; carbohydrates 39.7g; fat 44.7g; cholesterol 74mg; sodium 1437.9mg. Full Nutrition
Advertisement

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2011
Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and since to type of onion was specified I used green onion as it's mild in flavor and pairs well with baked potatoes. I used Hellman's light mayo cutting it with a bit of sour cream and like others I chose to used shredded cheddar cheese instead of Velveeta. I mixed in some of the bacon and left some to use on top. I left out the green olives and chose to use chopped fresh chives on top instead along with the rest of the bacon - YUM! Read More
(55)

Most helpful critical review

Rating: 3 stars
01/14/2004
The chunks of Velveeta in this recipe make for some nasty bites so if I make this again I'll use shredded cheddar instead. I think it would be pretty tasty that way. I also omitted the olives. Read More
(15)
83 Ratings
  • 5 star values: 52
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/23/2011
Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and since to type of onion was specified I used green onion as it's mild in flavor and pairs well with baked potatoes. I used Hellman's light mayo cutting it with a bit of sour cream and like others I chose to used shredded cheddar cheese instead of Velveeta. I mixed in some of the bacon and left some to use on top. I left out the green olives and chose to use chopped fresh chives on top instead along with the rest of the bacon - YUM! Read More
(55)
Rating: 5 stars
01/22/2003
This is a fantastic recipe! I used 1/2 sour cream and 1/2 mayo shredded cheddar and omitted the olives. I can hardly wait to serve it again! I think I might try it with the olives next time just to see how it is. This recipe is a definite keeper! Thanks for sharing! Read More
(39)
Rating: 4 stars
09/11/2003
Sooooooooo delicious! My family went nuts over this. Because my kids don't care for olives I left them out and because I don't care for processed cheese I used shredded Vermont cheddar instead. Great make ahead side dish for company! Read More
(29)
Advertisement
Rating: 5 stars
09/09/2004
I make this all the time for family gatherings and there is none left to take home. I get the cheese from the deli and have them slice it thick. I also omit the olives and double the bacon. I mix half of the bacon in the salad and cover the top with the other half. Read More
(24)
Rating: 5 stars
01/30/2005
Artery cloggin' heart stoppin' good! I used cheddar instead of Velveeta like others suggested and I replaced the green olives w/ green onions. Yum!! Read More
(20)
Rating: 5 stars
12/07/2004
Absolutely delicious. I have made this exactly as the recipe stated and have also made a "mashed" version omitting the olives. I then serve it with eggs for breakfast. Great for camping. I made this for a potluck and literally had to give the recipe to 8 people! A great hit. Hint: Use Best Foods Mayo for the best taste or use grated cheddar cheese. Yummy. Read More
(19)
Advertisement
Rating: 3 stars
01/14/2004
The chunks of Velveeta in this recipe make for some nasty bites so if I make this again I'll use shredded cheddar instead. I think it would be pretty tasty that way. I also omitted the olives. Read More
(15)
Rating: 5 stars
01/22/2003
I loved this recipe. I used shredded cheddar and omitted the olives. This tasted just like the twice baked potatoes I make that takes 4hrs or more. Read More
(13)
Rating: 3 stars
07/13/2004
This recipe needs some work. First the velveeta didn't melt very well. Next time I'll use cheddar. Second the green olives don't mix (and I love green olives). Also there was not enough dressing. Next time I'll use some sour cream as well. I'd like to try this again but I'll remake the recipe with my changes. Read More
(12)
Advertisement