Hot Potato Salad


  • 1 pound processed cheese
  • 8 baking potatoes
  • 1 1/2 cups mayonnaise
  • 1 cup half-and-half
  • 1/2 cup yellow onion, chopped
  • 1 cup pimiento-stuffed Spanish olives, sliced
  • 6 slices bacon, cut into 2-inch pieces
  • salt, to taste
  • pepper, to taste


  1. Freeze the cheese for at least 45 minutes and up to 1 hour.
  2. Preheat the oven to 325 degrees F.
  3. Spray a 9×13-inch baking dish with cooking spray.
  4. Cook the potatoes in boiling water until tender, about 25-30 minutes.
  5. Drain the potatoes and allow them to cool completely.
  6. Peel the potatoes and cut them into 1-inch cubes.
  7. Grate the frozen cheese, using the large holes of a box grater.
  8. Whisk together the mayonnaise and the half-and-half in a large bowl.
  9. Stir the onion, the olives, the potatoes, and the cheese into the mayo mixture until blended.
  10. Add the salt and the pepper to the potato mixture, to taste.
  11. Spoon the potato mixture into the prepared baking dish.
  12. Top the potato mixture with the bacon pieces.
  13. Bake the mixture for 55 minutes.
  14. Switch the oven to broil and broil until the bacon is crisp, about 5 minutes.
  15. Let stand for 5 minutes.
  16. Serve.

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