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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - May 18, 2007

Baked Potato Salad

Serves: 4


        

  Download this recipe.

8 medium potatoes, sliced
½ pound sliced bacon
1 pound processed American cheese, sliced
½ onion, chopped
1 cup mayonnaise
salt and pepper to taste
¼ cup black olives, sliced


Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.

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, about 10 minutes. Drain, and set aside.

At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

Bake for 1 hour in the preheated oven, until golden brown.


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