Baked Potato Salad I

Name: Baked Potato Salad I
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams sliced bacon; 59 milliliters black olives, sliced; 237 milliliters mayonnaise; 1 onion, chopped; 8 mediums potatoes, sliced; 454 grams processed American cheese, sliced; 12 servings salt and pepper to taste

Baked Potato Salad I is a gluten free, dairy free, and whole 30 side dish. This recipe serves 12. One serving contains 434 calories, 13g of protein, and 34g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have bacon, olives, onion, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.

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Butter

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Baking Pan

Oven

Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes.

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Potato

Water

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Pot

Drain, and set aside.

At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned.

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Bacon

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Frying Pan

Remove to paper towels to drain.

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Paper Towels

In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

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Mayonnaise