Everyone has tried out a potato salad and wondered, at some point, “what’d it be like if this was warmer?” Hot Potato Salad Bake answers that question with “it would be delicious!” The potatoes are warm, fluffy, and tender, the sauce is creamy with just the slightest amount of tang from the mayonnaise and the olives, and the cheese is melty, creamy goodness through and through. Oh, and it’s topped with bacon. Doesn’t that just scream that it’s a good time? Hot Potato Salad Bake will be what you go for instead of the traditional potato salad from now on!
Ingredients
- 1 pound processed cheese
- 8 baking potatoes
- 1 1/2 cups mayonnaise
- 1 cup half-and-half
- 1/2 cup yellow onion, chopped
- 1 cup pimiento-stuffed Spanish olives, sliced
- 6 slices bacon, cut into 2-inch pieces
- salt, to taste
- pepper, to taste
Directions
Step 1 –Freeze the cheese for at least 45 minutes and up to 1 hour.
Step 2 –Preheat the oven to 325 degrees F.
Step 3 –Spray a 9×13-inch baking dish with cooking spray.
Step 4 –Cook the potatoes in boiling water until tender, about 25-30 minutes.
Step 5 –Drain the potatoes and allow them to cool completely.
Step 6 –Peel the potatoes and cut them into 1-inch cubes.
Step 7 –Grate the frozen cheese, using the large holes of a box grater.
Step 8 –Whisk together the mayonnaise and the half-and-half in a large bowl.
Step 9 –Stir the onion, the olives, the potatoes, and the cheese into the mayo mixture until blended.
Step 10 –Add the salt and the pepper to the potato mixture, to taste.
Step 11 –Spoon the potato mixture into the prepared baking dish.
Step 12 –Top the potato mixture with the bacon pieces.
Step 13 –Bake the mixture for 55 minutes.
Step 14 –Switch the oven to broil and broil until the bacon is crisp, about 5 minutes.
Step 15 –Let stand for 5 minutes.
Step 16 –Serve.
