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My review
Pat's Baked Potato Salad
5k
lutzflcat
"This is much more than potato salad. It's a colorful potato side dish which complements just about any entree."
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Ingredients
1 h 30 m servings 253Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
- Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.
Footnotes
- Cook's Note
- This casserole can be made early in the day and refrigerated. Just bring to room temperature before putting into the oven.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
10/23/2011
Made this for Recipe Group and we loved it! I did boil my potatoes whole because I like the texture of them better that way. Also, all I had on hand was shredded cheddar cheese, so I went with t...
Most helpful critical review
11/9/2011
Made for Recipe Group. I did not add olives as I don't like them and used celery flakes instead of celery salt. I'm assuming they add saltiness to the potatoes, because without them they lack an...
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10/23/2011
Made this for Recipe Group and we loved it! I did boil my potatoes whole because I like the texture of them better that way. Also, all I had on hand was shredded cheddar cheese, so I went with t...
10/25/2011
Recipe Group selection 10/22/11. I have had and made hot potato salad in the past that wasn't well received, so I worried about this one. I omitted the relish and olives due to personal tastes...
11/9/2011
Made for Recipe Group. I did not add olives as I don't like them and used celery flakes instead of celery salt. I'm assuming they add saltiness to the potatoes, because without them they lack an...
10/27/2011
Absolutely delicious and addicting! I was a tad skeptical about the relish and almost left it out, but I am so glad I didn't because IT made this potato salad. There was just the right amount ...
10/29/2011
Recipe Group Selection: 22, October '11 My husband took one bite and said "This is good!" I had a bunch of leftover baked potatoes so I used those with the skins on for this recipe. I was he...
10/24/2011
Made this for the Recipe Group. We loved it! I'm with Christina on thinking that the amount of mayo wasn't gonna be enough but it was perfect! I didn't bake my bacon on top cause I thought it...
3/3/2012
This was quite good...I did make a few subs based on what I had on hand. I used baby yukon golds, shredded cheese, and bacon bits. Had no green olives, but don't care for them anyway. Topped wit...
12/10/2011
Fixed as written except used shredded cheese instead of cubed. The addition of the relish and olives give it a sweet/salty dimension that is a nice touch. Will keep in the rotation