Baked Potato Salad Recipe
Here’s another baked potato salad recipe that’s deliciously loaded and satisfying. This is a real easy dish that requires no special cooking skills; even first timers can try this to impress dinner guests. This salad is loaded with American cheese, mayo, caramelized onions, nicely baked and topped with crumbled bacons. Everyone would love the flavor of the caramelized onion; even kids that don’t usually like onions would love it. You can’t find sharp pieces of onion in the salad and yet the flavor goes through it. It can be served warm but you can also refrigerate the salad if you want it cold, either way tastes great. You can serve this potato salad either as a side dish or as a dessert for summer meals. Having it chilled is perfect to set off the summer heat. Now, here’s how to make it.
Ingredients
- 8 medium potatoes, sliced (2.3 kg)
- ½ lb sliced bacon (230 g)
- 1 lb processed American cheese, sliced (460 g)
- ½ onion, chopped
- 1 cup mayonnaise (220 g)
- Salt and pepper to taste
- ¼ cup black olives, sliced (49 g)
- 2 tablespoons of butter (30 g)
Instructions
- Preheat oven to 325 degrees F (165 degrees C) and butter a 9x13 inch baking dish.
- Meanwhile, put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, for about 10 minutes. Drain and set aside.
- In a large deep skillet, cook bacons over medium-high heat until evenly browned. Move into paper towels to drain.
- In the same skillet, melt butter, stir in chopped onions and cooked them in butter until nicely browned or until it resembles a caramel mixture.
- In a large bowl, stir together the potatoes, cheese, caramelized onion, mayonnaise, salt, and pepper. Spoon the salad mixture into prepared baking pan. Crumble bacon over the top, and sprinkle with olives.
- Bake for 1 hour in the preheated oven, until golden brown.
- Serve immediately, or refrigerate to chill before serving.
