Ingredients:
8 Large Fresh Sliced Potatoes
1 Cup Of Kraft Real Mayonnaise
1/2 Teaspoon Of Table Salt
1/2 Teaspoon Of Ground Black Pepper
12 Slices Of Thin Cut Peppered Breakfast Bacon
1/2 Medium Size Diced Vidalia Onion
1/8 Cup Of Chopped Black Olives
4 Cups Of Grated Cheddar Cheese
Information:
Serving Size 8
222 Calories Per Serving
16 Grams Of Fat
Preparation Instructions:
Jack from Miami Florida sent me this cold baked potato salad recipe, and I must say that it is absolutely delicious. To begin, please preheat your oven to 325 degrees Fahrenheit, or 165 degrees Celsius. Next take out a nine by thirteen inch baking dish, and grease it with butter. Next take out a cooking pot, and fill it with water and a pinch of table salt. Next place your sliced potatoes into the pot, and bring the water to a boil. It should take roughly ten minutes for your potatoes to get tender, at which point you should drain the water out of the pot, and then set them aside to cool. While your potatoes are cooling, whip out a cooking skillet, and fry up your bacon until it's crisp and golden. Moving along, next add into the baking dish your cooked potatoes, grated cheddar, real mayonnaise, diced Vidalia onion, table salt, and ground black pepper. Stir these ingredients together, then sprinkle crumbled bacon and the chopped black olives over the surface of the salad. You will then want to slide the dish into the oven to bake for roughly one hour, or until the the surface of the salad is golden brown. Chill the salad for one hour then serve, or eat it warm. That wraps up this divine recipe, we hope you loved it.
