Baked Potato Salad

contributed by Elisabeth Russell

Ingredients:
8 potatoes-peeled, diced, & cooked
1 lb Velveeta – cubed
1 cup Miracle Whip
1/3 cup bacon bits
1/2 cup onion, diced
4 tsp. chicken bullion
3 hard boiled eggs, chopped

Instructions:
Toss everything together and place in baking dish. Refrigerate overnight. Bake at 325 for 1 hour 10 minutes

Makes 13×9 baking dish

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