Lunch: Hot Potato Salad Recipe | MyRecipes

Our Test Kitchen Director's grandmother, Jackie Freeman, has been making this genius recipe for decades. It's the perfect marriage of potato salad with a bubbly, cheesy gratin.

Ingredients

1 pound processed cheese (such as Velveeta)
8 baking potatoes (about 4 lb.)
1 1/2 cups mayonnaise
1 cup half-and-half
1/2 cup chopped yellow onion
1 cup sliced pimiento-stuffed Spanish olives
Vegetable cooking spray
6 bacon slices, cut into 2-inch pieces

Instructions

Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.
Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.
Preheat oven to 325 °. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.
Bake at 325 ° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

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