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

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