Dutch Potato Salad


Source: Meribah Howarth (1977)
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour

Ingredients

8
new cooked potatoes (up to 9, quartered)
4
hard-boiled eggs (chopped)
1
onion (medium, chopped)
1⁄4 lb
Velveeta cheese (cubed)
3⁄4 c
mayonnaise
2 T
oil
2 T
vinegar
1 t
salt
  ds
pepper
  ds
celery salt
  ds
garlic salt

Instructions

Mix together first four ingredients. Mix together remaining ingredients to make dressing. Pour dressing mixture over potato mixture. Mix together and put in casserole. Top with 4 to 6 slices crumbled bacon and sliced stuffed olives. Bake, uncovered, at 300° for 45 minutes.