8 med. potatoes
1 lb. Velveeta, cubed
1/2 c. chopped onion
1/2 lb. bacon
1 c. Hellmann's light mayo
1 c. olives (black or green), sliced

Peel potatoes, cook until tender and cube. Partially fry bacon; drain and dice. Combine all but the olives and spread in ungreased 9 x 13 inch pan. Top with olives. Refrigerate 3 hours or overnight. (The longer the better.) Bake 1 hour at 350 degrees.