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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I bring this dish to an annual Oktoberfest party. Everyone likes it, which ensures our invitation back year after year. There are never any leftovers to bring home. -Dara Luburgh, Sparta, New Jersey Ingredients:
5 pounds red potatoes, peeled and cut into 1/2-inch cubes |
1 pound sliced bacon, diced |
8 hard-cooked eggs, chopped |
1 large onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 cups mayonnaise |
3 tablespoons cider vinegar |
2 tablespoons worcestershire sauce |
1 pound process cheese (velveeta), cubed |
Directions:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
3. In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.
4. Divide half of the mixture between one greased 13-in. x 9-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly. Yield: 16-20 servings.
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