Kathleen williams' baked potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes, Peeled, Boiled Til Barely Tender, diced |
| ½ | pounds | Velveeta Cheese, cubed |
| ½ | pounds | Cheddar Cheese, Sharp, |
| Cubed | ||
| ½ | cup | Onion, chopped |
| Salt -- to taste | ||
| 1 | cup | Miracle Whip |
| ½ | pounds | Bacon |
| 1 | cup | Olives, Stuffed |
| 1½ | cup | Croutons, Plain |
Directions
1. Butter a 9 x 13 x 2-inch glass baking dish. Layer the ingredients: 1st the potatoes, then the cheeses, then the onion. Sprinkle with salt and cover with the salad dressing. Cover the dish with plastic wrap and chill overnight.
* Preheat oven to 350 F.
2. Next day, cook the bacon until crisp. Crumble and scatter over the dish. Arrange the olives over the casserole and sprinkle with croutons. Bake, covered, for 25 mins. Uncover and bake 5 mins more, or until lightly browned.
From the section on the RED RIVER VALLEY FAIR of Paris, TX. Fair dates: week before Labor Day, 6 days (open evenings only, all day Sat).
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking