Pennsylvania Dutch Hot Potato Salad - cooking recipe

Ingredients

8 medium to large potatoes
1 small onion, chopped fine
1 small pkg. Velveeta, cubed
1 to 2 c. mayonnaise
mustard for color (2 Tbsp.)
salt, to taste
green olives, sliced
Hormel real bacon bites

Preparation

Cube and boil potatoes.
Combine onion, Velveeta, mayonnaise, mustard and salt.
Toss with potatoes to coat.
Spread into 9 x 13-inch pan.
Top with sliced green olives and sprinkle with bacon bits.
Bake at 350\u00b0 for 30 to 45 minutes, until bubbly and browned on top.