Hot Potato Salad

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.

Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

More 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. 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. 2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.
  3. 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. 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.
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