Page 23 - 201415_TOH_Cookbook

HOT POTATO SALAD
MOONEY FAMILY, FRANKLIN, MA
INGREDIENTS
Serves 10
10 to 12 medium potatoes 6 strips bacon
8 ounces processed cheese product, such as Velveeta
1 cup mayonnaise 1 cup chopped onion
“This was our grandmother’s recipe. It was the irst thing my son liked to eat when he was litle (besides chicken nuggets).”
Karen Mooney
PREPARATION
1. Put the potatoes in a large pot and cover with water. Bring the pot to
a boil, lower to a simmer, and cook for 20 minutes or unil the potatoes are tender when pierced with a fork. With a sloted spoon, remove potatoes from the water and set aside to cool.
2. Place the bacon in a large skillet and cook over medium heat unil evenly browned. Drain of the ex- cess fat and transfer the bacon to a paper towel-lined plate. Once cool, chop or crumble into small pieces.
3. Preheat oven to 350°F. Cube the potatoes and transfer to a 9- by 13- inch baking dish. Mix in the cheese and mayonnaise and bacon. Bake, uncovered, unil the top is bubbling, 45 minutes to 1 hour.
Taste of Home – Page 17