Baked Potato Salad

I love regular potato salad, but every once in a while I’m in the mood to switch things up. One of the things I do is use this baked potato salad. It can be eaten hot or at room temperature and travels well. It’s been a big hit at every pot luck I’ve taken it to.

Baked Potato Salad Recipe

1 (28 ounce) package O’Brien potatoes
1 tablespoon olive oil
8 ounce package of shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon mustard
1/3 cup bacon, cooked and crumbled

Place the oil in a large skillet over medium high heat. Heat until oil is hot. Add potatoes. Cook until lightly brown on both sides about 15 minutes. Remove from heat. Preheat oven to 375 degrees. Lightly grease a large rectangle baking dish with butter. Place the potatoes, 1/2 the bag of cheese, the mayonnaise and mustard into a large mixing bowl. Add the bacon and stir until mixed together well. Place in the prepared baking dish. Top with the other 1/2 bag of cheese. Bake 30 minutes or until cheese is completely melted.