Pennsylvania Dutch Hot Potato Salad |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Comfort food at it's best: potatoes, Velveeta cheese and bacon! YUM! Definitely not for the calorie counters, this is our once in a blue moon splurge! Goes great with ham. I usually use just the bacon and sprinkle the top with sliced green onions, tops and bottoms, just before serving. Originally from a newspaper article showcasing Yukon Gold potatoes, I've substituted russet potatoes at times. Ingredients:
2 lbs yukon gold potatoes |
1 1/2-2 cups mayonnaise |
1 tablespoon yellow mustard |
1 sweet onion (such as vidalia, texas 1015, or maui, finely chopped) |
1 (16 ounce) package velveeta cheese, cut into 1/2 inch cubes |
salt and pepper |
4 slices bacon (chopped or 1/4 cup pimento green olives, sliced, or both) |
Directions:
1. Boil potatoes; when cool enough to handle, peel and cut into 3/8 inch cubes.
2. Meanwhile, heat oven to 350°.
3. In a large bowl, combine 1-1/2 cups mayonnaise, mustard, and onion; stir until well combined.
4. Add potatoes and cheese and more mayonnaise as needed to coat potatoes completely.
5. Season with salt.
6. Transfer mixture to an 8x11-inch baking dish; top with bacon pieces and/or sliced olives.
7. Bake until hot and bubbling, 35 to 45 minutes.
8. Serve hot or warm.
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