Baked Potato Salad
Recipe submitted by Gloria Farquhar
Nationality/Ethnicity – American
The Story Behind the Recipe
Many members of
our family have requested Baked Potato Salad and Ham Loaf as a birthday
special for the past 50 years. As a young mother in Ashland, Ohio, Ruth
Gearhart Smith (originally a Dayton resident) submitted this recipe to
Better Homes & Gardens, was honored as Cook of the Month in July
1958, and was awarded $5. Ruth always loved "playing with new recipes."
She currently resides in Kansas City and first made her "special potato
salad" for her son's birthday bash.
Ingredients:
-
6 potatoes,
cooked and diced
-
4 hard cooked
eggs, diced
-
8 ounces
shredded or cubed Velveeta cheese
-
3/4 medium
onion finely diced
-
2 tablespoons
Worcestershire sauce
-
1 teaspoon
salt
-
4 tablespoons
vinegar or sweet pickle juice
-
1 cup
mayonnaise
-
4 strips
partly-fried bacon
-
12 or more
stuffed olives
Preparation
Directions:
Combine all but
bacon & olives in a 2-quart casserole dish. Arrange bacon on top. Bake
at 375 degrees for ½ hour. Arrange olives and bake another 15 to 30
minutes or until bubbly.
