Previous poster had me searching for this recipe. I found this and it sound
really good to go with BBQ today. It was a hit! It reminded me of the dish
Potato Skins. Was it any easier to make than Potato Skins. Not much. It
does make a large quantity. Most recipes that say will serve 8 serves my
family of 4. This dish is large. There is probably half of it left and we
are looking forward to having it for lunch tomorrow. Enjoy. See my note
below for some tweaking I did. Lynne

Baked Potato Salad

Yields: 12 servings

8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced

DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking
dish.
2.Put sliced potatoes into a large pot, and fill with enough water to cover.
Bring to a boil, and cook until tender but still firm, about 10 minutes.
Drain, and set aside.
3.At the same time, place bacon in a large deep skillet. Cook over
medium-high heat until evenly browned. Remove to paper towels to drain.
4.In a large bowl, stir together the potatoes, cheese, onion, mayonnaise,
salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the
top, and sprinkle with olives.
5.Bake for 1 hour in the preheated oven, until golden brown.

Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of
American and cubed it. I chopped the onion finely as my children don't like
large bits of onion. I added some 1/2 tsp garlic powder. I did not add the
salt and pepper or the olives. Just forgot the onions. I sprinkled it with
sliced green onion before serving.