Baked Potato Salad

App & Osborne Family Cookbook 2004
Barbara Ward

8 medium potatoes, peeled, sliced, and cooked
1 C chopped onion
1 lb. Velveeta cheese, diced
1 C Mayonnaise
Celery seed, salt and pepper
1/2 lb. bacon, cooked and crumbled
1/4 C stuffed olives,(optional)

1. Preheat oven to 325 degrees.
2. In large bowl; mix together potatoes, onion, cheese, mayonnaise, celery seed, salt and pepper. mix well
3. Pour mixture into a buttered 9×13 making dish and top with bacon and olives.
4. Bake for 1 hour or longer until melty.
5. Serve hot. Can be made ahead and stored in the refrigerator and reheated.

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