Dutch Potato Salad
Contributed byMeribah Howarth
Ingredients
- 8 new cooked potatoes (up to 9, quartered)
- 4 hard-boiled eggs (chopped)
- 1 onion (medium, chopped)
- 1/4 pound Velveeta cheese (cubed)
- 3/4 cup mayonnaise
- 2 tablespoon oil
- 2 tablespoon vinegar
- 1 teaspoon salt
- dash pepper
- dash celery salt
- dash garlic salt
Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
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.
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