Hot Cheesy Potatoe Salad

A popular recipe that has graced the Greene family table at many occasions. My non-mayonnaise eating friends even love this dish. My secret is boiling the potatoes until almost as soft as you'd boil mash potatoes.

• 6-8 potatoes (boiled, cubed and peeled)

• 1 medium onion, chopped

• 1/2 pound Velveeta Cheese (cubed)

• 1/2 teaspoon dry mustard

• 1 cup of Miracle Whip

• salt and pepper (to taste)

Combine all of the above ingredients and place in an over proof dish.

• 2 slices of raw bacon, diced
  
• pimento stuffed green olives, sliced
  

Top the potato salad with bacon and olive slices.
Bake in an oven preheated to 350 degrees for 30 minutes or until bubbly.
If you make salad in advance, store in the refrigerator until you are ready to cook and increase cooking time to 45 minutes.