Hot Potato Salad

• 1 pound (500g) processed cheese (such as Velveeta) (or other brand) • 8 baking potatoes (about 4 lb.) (2kg) • 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

Preparation 1. 1. 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. 2. 2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater. 3. 3. Preheat oven to 325°(160C). 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. 4. 4. Bake at 325°F(160C) for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Southern Living

#potato #salad #slaai