Hot Potato Bake | Cooking Professionally

Ingredients

• 6 slices bacon, cut into 2-inch pieces
• 4 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
• 1 teaspoon salt
• 1 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup milk
• 3 tablespoons dill pickle juice
• 1/4 cup dill pickles, finely chopped
• 1 tablespoon yellow mustard
• 1/2 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1/2 cup yellow onion, chopped
• 1 cup sliced pimiento-stuffed Spanish olives
• 2 cups cheddar cheese, shredded