Potato Salad Bake

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This side dish is your favorite potato salad recipe that meets cheesy gratin potatoes that are baked to bubbly perfection. Get Recipe

Ingredients

– Bacon slices – Russet potatoes – Salt – Mayonnaise – Sour cream – Milk – Dill pickle – Yellow mustard – Shredded cheddar cheese NO. OF SERVINGS: 10 pax NO. OF SERVINGS: 10 pax TOTAL PREP TIME: 1h 20m TOTAL PREP TIME: 1h 20m Get Recipe

NOTE: This Potato Salad Bake can be made ahead of time and baked just before serving. You can refrigerate it up to 24 hours in advance. Get Recipe

Step-by-step instructions!

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Adjust oven rack to middle position and preheat to 325 degrees F. Spray 9x13-inch pan with non-stick cooking spray; set aside.

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Cook bacon in large pan over medium heat until chewy, but not crispy, about 4-6 minutes.

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Place potatoes in large pot with cold water to cover by 1 inch. Bring to boil, then add 1 teaspoon salt. Simmer potatoes until fork tender.

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While potatoes boil whisk together mayonnaise, sour cream, milk, pickle juice, pickle, mustard, pepper, and celery seed in a large bowl.

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Once potatoes are done, drain and add them to bowl along with olives and cheese. Fold until potatoes are coated evenly.

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