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Hot Potato Salad




Source of Recipe


CD Kitchen


List of Ingredients




1 1/2 pounds Yukon Gold potatoes
vegetable cooking spray
1 1/2 cups light mayonnaise
1 teaspoon yellow mustard
2 teaspoons grainy or country-style mustard
1 cup finely chopped onion
1 8 ounce package Velveeta -- cut in 1/2" cubes
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup pimento-stuffed green olives -- coarsely chopped


Recipe



Scrub the potatoes and cut each in half. Put into a steamer basket set
over boiling water and steam about 25 minutes, or until tender when
pierced with a knife. Drain. When cool enough to handle, peel and dice
into 1/2" cubes.

Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray
and set aside.

In a large bowl, stir together the mayonnaise, mustards and onion. Stir
the potatoes, cheese, water, salt, pepper and olives into the sauce,
mixing well. Transfer to the baking dish. Bake, uncovered, about 35
minutes, or
until hot and bubbling. Serve hot or warm.