Baked Potato Salad


This is my Mother-in-Law Mary Jeffers recipe.  She is a wonderful cook and I have always loved when she shares one of her favorite recipes with me.  I have made it for more than 20 years and I always look forward to making in the warm months here in Michigan.  It goes perfectly with all your summer dinners.  It is especially nice because you can serve it warm or at room temperature.

 Enjoy and Happy cooking,                                                                                          

 

 

 

 

2-2 pound bags frozen diced potatoes, thawed
4 cups shredded cheddar cheese
2 cups mayonnaise
1/2 onion, chopped
1 pound bacon, cooked and diced
1 cup sliced green olives
4 TBSP. sweet pickle relish
salt and pepper to taste

Preheat oven to 350. In a large bowl mix all ingredients well. Turn into a large grease baking dish and bake for 40 minutes or until golden and bubbly.

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