- 4 1/2 cups potatoes – peeled and cubed
- 4 slices bacon
- 1 cup cubed Cheddar cheese
- 1/2 cup sweet pickle relish
- 1/4 cup chopped onion
- 1/4 cup sliced pimiento-stuffed green olives
- 1/3 cup mayonnaise
- 1/8 teaspoon celery salt
- ground black pepper to taste
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
- Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.