Reviewed: Aug. 1, 2011

Added black olives instead of green. 1/2 Best Foods mayo 1/2 Daisy Sour cream! So good and used a cheddar/mozzarella blend. Very good! Thanks for the recipe.

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Reviewer:

sweetpeavic

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Reviewed: Jul. 7, 2011

This recipe was so yummy w/a few changes. I cut the recipe in half and used, turkey bacon instead of reg. bacon, used 1/4 sour cream & 1/4 of mayo, and used coupld handfulls of shredded cheese instead of the yucky block cheese, and I didn't use the green olives. It turned out DELISH! Next time I'm going to use green onions instead of a reg onion.

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Reviewer:

Rezgrl

Cooking Level: Expert

Reviewed: Mar. 23, 2011

Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and since to type of onion was specified I used green onion as it's mild in flavor and pairs well with baked potatoes. I used Hellman's light mayo cutting it with a bit of sour cream and like others I chose to used shredded cheddar cheese instead of Velveeta. I mixed in some of the bacon and left some to use on top. I left out the green olives and chose to use chopped fresh chives on top instead along with the rest of the bacon - YUM!

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Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 16, 2011

love love it

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Reviewer:

christina

Reviewed: Feb. 2, 2011

I've had to share this recipe with many people. Family requests this a lot at gatherings. Original recipe is time consuming. The prep time is more than 15 min. I've cut corners using Bacon Pieces (buy in a jar) and I use a pressure cooker to cook the peeled, diced potatoes in 5 minutes. Although better with them, I have left out the onion and olives if I didn't have them on hand, and it's still good.

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Reviewer:

Genna

Reviewed: Dec. 25, 2010

I love this recipe. I had first tried it when I found it in The Three Rivers Cookbook in Pittsburgh over 10 years ago. It is truly a great side dish.

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Reviewer:

Renee

Cooking Level: Expert

Home Town: Lantana, Florida, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Nov. 10, 2010

PLEASE don't leave out the green olives!!! I felt leary about putting them in, but as my kids love them, I left them in. They really don't taste "olive-y"... they just kind of add a saltiness to the dish. Everyone I make this for raves... even the non-olive afficianados!

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Reviewer:

Mia

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 8, 2010

I was a little hesitant on a hot potato salad but this was absolutely amazing a definate must try for anyone!

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Reviewer:

tny2550

Reviewed: Jun. 4, 2010

I just used shredded cheddar since thats all I had on hand. I will say that it turned out a bit greasy from the cheddar cheese though. I omitted the olives since no one here would eat them. The recipe was good and I would make again.

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