Hot Potato Salad

Hot Potato Salad Recipe
Photo: Helen Norman; Styling: Carrie Purcell

 

Our Test Kitchen Director's grandmother, Jackie Freeman, has been making this genius recipe for decades. It's the perfect marriage of potato salad with a bubbly, cheesy gratin.
4

Worthy of a special occasion

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours

Ingredients

1 pound processed cheese (such as Velveeta)
8 baking potatoes (about 4 lb.)
1 1/2 cups mayonnaise
1 cup half-and-half
1/2 cup chopped yellow onion
1 cup sliced pimiento-stuffed Spanish olives
Vegetable cooking spray
6 bacon slices, cut into 2-inch pieces

Preparation

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

4. Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Note:

April 2014
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