Ingredients

The following ingredients have 4 Servings
  • 6 bacon slices (cut into 2-inch pieces)
  • 4 pounds russet potatoes (peeled and cut into 1 ½ -inch pieces)
  • 1 teaspoon salt
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¾ cup milk
  • 3 Tablespoons dill pickle juice (plus 1/4 cup finely chopped dill pickles)
  • 1 Tablespoon yellow mustard
  • ½ teaspoon ground black pepper
  • 1 teaspoon celery seed
  • ½ cup chopped yellow onion
  • 1 cup sliced pimiento-stuffed Spanish olives
  • 2 cups shredded cheddar cheese

Instruction

  • Adjust oven rack to middle position and preheat to 325 degrees F. Spray 9x13-inch pan with non-stick cooking spray; set aside.
  • Cook bacon in large pan over medium heat until chewy, but not crispy, about 4-6 minutes. Move to paper towel-lined plate to drain until ready to use.
  • Place potatoes in large pot with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, and reduce heat to medium-low, simmer until potatoes are fork-tender (but NOT mushy), 10-14 minutes.
  • While potatoes boil whisk together mayonnaise, sour cream, milk, pickle juice, pickle, mustard, pepper, and celery seed in a large bowl. Once potatoes are done, drain and add them to bowl along with olives and cheese. Fold until potatoes are coated evenly.
  • Pour potato mixture into prepared pan and top with bacon. Bake for 45-55 minutes, or until bubbly and bacon is crisp. Serve immediately.