Recenlty, I noticed a yummy recipe on the back of a Sargento shredded cheese packet. I decided to give it a whirl with the grilled hamburgers we were having for lunch to celebrate my friend Miss Penny’s birthday. It’s really more like a baked potato casserole, but they call it a potato salad. The dish is the bomb and would be perfect for pot lucks. Hope you try it!
3 1/2 pounds potatoes peeled, cubed and cooked
2, 8-oz packages of Sargento Shredded Cheese (the recipe calls for mild, I used sharp)
2 cups mayonnaise
1/2 cup chopped onion
1/2 lb. cooked bacon, crumbled
1 red bell pepper, chopped
1 cup sliced black olives (if olives aren’t your thing, I bet you could substitute with green onions)
Place cooked potatoes in an even layer in a greased 9×13 baking dish (I cooked the potatoes until just slightly done so they wouldn’t fall apart). Combine mayonnaise with 3 cups of cheese and onion; spread mixture over the potatoes. Sprinkle potato/cheese mixture with bacon, peppers and olives. Bake in preheated 350 degree oven for 35 minutes (I actually cooked it another 10 minutes because I had cooked the potatoes the night before and the dish was cold). Top with remaining one cup of cheese and bake another 5 minutes. It says it serves 12. That’s about right if you want seconds or leftovers for another meal in the week.
I took some photos of the prep and finished product: