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Hot Potato Salad

Photo: Helen Norman; Styling: Carrie Purcell


Hands-on time 20 mins
Total time 2 hrs
Yield Makes 6 to 8 servings
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.


  • 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

How to Make It

  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.