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    Baked Potato Salad


    Source of Recipe


    The County Fair Cookbook
    Baked Potato Salad

    4 medium potatoes, peeled and boiled until barely tender, diced
    1/2 pound Velveeta cheese, cubed
    1/2 pound sharp Cheddar cheese, cubed
    1/2 cup chopped onion
    Salt to taste
    1 cup Miracle Whip salad dressing
    1/2 pound bacon
    1 cup stuffed olives
    1-1/2 cups plain croutons

    Butter a 9x13x2-inch glass baking dish. Layer the ingredients; first the potatoes, then the cheeses, then the onion. Sprinkle with salt and cover with the salad dressing. Cover the dish with plastic wrap and chill overnight.

    Preheat the oven to 350° F. Next day, cook the bacon until crisp. Crumble it and scatter over the dish. Arrange the olives over the casserole and sprinkle on the croutons. Bake, covered, for 25 minutes.
    Uncover and bake 5 minutes longer, or until slightly browned.

    Serves 6

    Source: The County Fair Cookbook - Katherine S. Kirlin & Thomas M. Kirlin
 

 

 

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