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Bacon & Cheese Potato Salad

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Bacon and Cheese Potato Salad
2009-08-14 Side Dish
5 48

Cooked and cubed potatoes are combined with cheddar cheese, onion, sour cream and mayo, topped with black olives, chopped bacon and more cheese, then baked.

  • Servings: 12


8 Yukon Gold Potatoes
½ a Red Onion, diced
16 oz Shredded Cheddar Cheese, divided
½ cup Mayonnaise
½ cup Sour Cream
7 slices Bacon, cooked and crumbled
1 Small Can Sliced Black Olives
Salt & Pepper, to taste


Boil potatoes; cool, peel and cube.

Cook bacon until slightly crispy then drain; cool, chop and set aside. Mix mayonnaise, sour cream, onion and 3/4 of the cheese into potatoes. Season with salt and pepper. Spray a 3-qt casserole dish with nonstick spray. Add potato mixture and sprinkle with remaining cheddar cheese. Bake in a 350 degree oven for 25 minutes. Add bacon and olives on top then cook an additional 10 minutes. Serve either warm or cool.

Helpful Tips:

I use this recipe all year long. I serve it warm in the cooler months and cool in the warmer months. You can make it a day ahead, just cover and refrigerate without the bacon and olives; bake as directed above. I will also substitute diced (spiral-cut) ham for the bacon.