8 potatoes, cooked, peeled and diced
1 lb. Velveeta cheese, diced
1 c. mayonnaise
1/2 c. chopped onion
salt and pepper to taste
1 jar bacon bits
1/2 c. sliced stuffed olives
2 tbsp. sweet pickle relish

Toss potatoes with cheese, mayonnaise, onion and seasonings. Turn into a buttered 13 x 9 x 2 baking dish. Combine bacon bits, olives and relish. Spread over salad mixture.

Bake at 325°F until thoroughly heated, about 45 minutes. Can be prepared ahead and refrigerated. If cold, heat an hour. Leftovers are good warmed over.

Serves 10.