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READY IN 1¼ hrs

Indiana Potato Salad

Read Reviews (26)

"Classic flavors of bacon, cheese and onions make this wonderful yet easy, easy, easy." — ANNBARBARA

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 16 servings Change Servings

8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 ounces processed cheese food, cubed

1 cup chopped onion
8 ounces sliced bacon

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake for 1 hour in the preheated oven, until cheese is browned.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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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 EVER had (although I had been drinking). They were gone in a flash, and had a much more complex flavor than you would think from the ingredients. *My version uses a bit less Mayo (we used Miracle Whip) and we put a can of chopped black olives over the top. YOU HAVE TO MAKE THIS!

—Eating Indy

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Most Helpful Critical Review

May 16, 2007

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.

—heidird

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29 Ratings

Sep 06, 2006

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.

—Mom 2 Mom

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Mar 02, 2007

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 definitely be making these again (and again and again)!!!

—Wanda S.

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Jun 26, 2006

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!

—MaryKay Kim

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Dec 05, 2007

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. I skimp a little on the mayo, add some dijon mustard and I also add some of the bacon drippings to it. Unhealthy I know but good!

—Rice

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Jul 19, 2007

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.

—Nicole

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Dec 04, 2007

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.

—KFSonshine

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Nutrition

Calories
296 kcal
15%

Carbohydrates
21.2 g
7%

Cholesterol
26 mg
9%

Fat
20.9 g
32%

Fiber
2.5 g
10%

Protein
6.6 g
13%

Sodium
380 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Indiana Potato Salad

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 296
Calories from Fat: 188

% Daily Value *
Total Fat 20.9g 32 %
Saturated Fat 5.9g 29 %
Cholesterol 26mg 9 %
Sodium 380mg 15 %
Potassium 536mg 15 %
Total Carbohydrates 21.2g 7 %
Dietary Fiber 2.5g 10 %
Protein 6.6g 13 %
Sugars 2.5g
Vitamin A 3 %
Vitamin C 36 %
Calcium 12 %
Iron 10 %
** Thiamin 15 %
Niacin 24 %
Vitamin B6 28 %
Magnesium 11 %
Folate 12 %

* 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.