10 lg. potatoes
Salt
6 slices bacon
1 c. mayonnaise
1 med. onion, chopped
1 lb. pasteurized process cheese spread, cut into cubes
6 oz. can pitted ripe olives, drained and sliced

Peel potatoes and cube. Place in a 3 quart saucepan and cover with water. Salt lightly; cook over medium heat until about half done; drain. Fry bacon until crisp; drain on paper towels and crumble. Combine all ingredients and transfer to a greased 2 quart casserole. Bake, uncovered, at 350 degrees about 45 minutes. Serve hot. Yields 12 to 15 servings.