Baked Potato Salad
Preheat the oven to 325°F (165°C) and grease a 9x13 inch baking dish. Boil sliced potatoes until tender but still firm, then drain and combine them in a bowl with cheese, onion, mayonnaise, salt, pepper, bacon, and olives. Finally, bake the mixture in the preheated oven for an hour until golden brown.
Preheat the oven to 325°F (165°C) and grease a 9x13 inch baking dish. Boil sliced potatoes until tender but still firm, then drain and combine them in a bowl with cheese, onion, mayonnaise, salt, pepper, bacon, and olives. Finally, bake the mixture in the preheated oven for an hour until golden brown.
- Carbohydrate 45.8248959181218 g
- Cholesterol 664.598233671009 mg
- Fat 326.445097415749 g
- Fiber 1.31520001980089 g
- Protein 128.501307416217 g
- Saturated Fat 135.809473374994 g
- Serving Size 1 1 recipe (969g)
- Sodium 7117.03520058365 mg
- Sugar 44.5096958983209 g
- Trans Fat 85.7047913792047 g
- Calories 3636 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
- 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.
- 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.
- 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.
- Bake for 1 hour in the preheated oven, until golden brown.
A list of ingredients never explains the physical friction between starches and dairy at 325 degrees Fahrenheit. Mayonnaise breaks down under prolonged heat, releasing its oil if the emulsion fails. To counteract this, slice medium potatoes uniformly to two-thirds of an inch thick so they withstand both boiling and baking without turning into pure starch. Processed American cheese melts completely because of its emulsifying salts, binding the loose starches together while the dish spends sixty minutes in the oven.
Managing Multiple Heat Zones
Boil the sliced potatoes for exactly ten minutes in salted water before draining them thoroughly in a colander. Residual moisture prevents the mayonnaise and cheese from adhering correctly to the potato surfaces. Cook the half-pound of sliced bacon in a deep skillet over medium-high heat until crisp, then drain it completely on paper towels to eliminate excess grease that would otherwise pool inside the nine-by-thirteen-inch baking dish.
- Refrigerate leftovers within two hours in an airtight container for up to three days.
- Reheat portions gently in a 300-degree oven rather than a microwave to prevent the cheese oils from separating.
- Freezing is not recommended because thawed potatoes release water and develop a spongy, unappealing texture.
