INDIANA POTATO SALAD
- Eight (8) baking potatoes, peeled and cubed
- One (1) cup mayonnaise
- Eight (8) ounces processed cheese food, cubed
- One (1) cup chopped onion
- Eight (8) ounces sliced bacon
INDIANA POTATO SALAD DIRECTIONS:
Preheat the oven to 350 degrees F.Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish.Mix with mayonnaise, processed cheese and onion.While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.Bake for 1 hour in the preheated oven, until cheese is browned.
- Eight (8) baking potatoes, peeled and cubed
- One (1) cup mayonnaise
- Eight (8) ounces processed cheese food, cubed
- One (1) cup chopped onion
- Eight (8) ounces sliced bacon
INDIANA POTATO SALAD DIRECTIONS:
Preheat the oven to 350 degrees F.Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish.Mix with mayonnaise, processed cheese and onion.While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.Bake for 1 hour in the preheated oven, until cheese is browned.
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