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Indiana Potato Salad

Indiana Potato Salad


"Classic flavors of bacon, cheese and onions make this wonderful yet easy, easy, easy."
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1 h 15 m servings 296 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
  3. While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
  4. Bake for 1 hour in the preheated oven, until cheese is browned.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 31
  1. 34 Ratings

Most helpful positive review

Ironically I came on here to sumbit almost this exact recipe - and I am also from Indiana?! I just had these for the first time this past Sunday at a pitch in. They were the BEST potatoes I've E...

Most helpful critical review

Sorry, I just didn't think this was anything that great. It was alright, but nothing to rave about. Maybe I should have used cheddar and added sour cream as someone suggested.

Most helpful
Most positive
Least positive

Ironically I came on here to sumbit almost this exact recipe - and I am also from Indiana?! I just had these for the first time this past Sunday at a pitch in. They were the BEST potatoes I've E...

Easy and delicious! I made mine with chedder cheese since we arn't velveta fans. I also added green onions and 1 c sour cream and salt/pepper. I got rave reviews.

If I could give TEN stars to this I would. I did add about 1/2 cup of sour cream before baking. Everyone raved about these. My friend and her husband insisted on getting the recipe. Will defin...

I used canned potatoes instead of baked and sharp cheese instead of alternative. It is wonderful and quick! My family loved it and it tastes like it took a long time!

I am asked to make this recipe for every picnic and party that I go to. I usually have to make it at least 10 times each summer! I typically double the recipe because so many people love it. ...

This was one of the best recipes I've used from this site. Put two fried eggs on top with some toast on the side and you have the perfect breakfast, or serve it alone for an awsome side dish.

Bake w/ foil on it for at least part of the time so it does not dry out.

Yum! I grew up in Indy and my aunt made this for every family get together. This is a great recipe ~ I didn't change a thing!

Reduced this to serve 6 instead of 16. Used about 3.5 tbs mayo, mozzarella cheese instead of velveeta and cooked it about 30 minutes. It turned out great and the leftovers are yummy, too.

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