Hot Potato Salad

About 4 pounds russet potatoes

Kosher salt

1 pound processed cheese, such as Velveeta, well chilled

1½ cups low-fat mayonnaise (do not use nonfat)

1 cup half-and-half

½ medium yellow onion, chopped

1 cup small, pimento-stuffed Spanish olives (about 57)

Freshly ground black pepper

6 thin bacon slices, cut into 2-inch pieces

Thoroughly scrub the potatoes, then place them in a large pot. Cover with water and add a pinch of salt; bring to a boil over medium-high heat; cover partially and cook for about 25 minutes or until tender. Drain and cool completely. Peel the potatoes, then cut them into 1-inch cubes. Grate the cheese on the large-holed side of a box grater; the yield is about 4¾ cups.

Preheat the oven to 325 degrees. Grease a broiler-proof 9-by-13-inch baking dish with cooking oil spray.

Whisk together the mayonnaise and half-and-half in a large mixing bowl, then add the onion, olives, potatoes and cheese, tossing to coat and distribute evenly. Season lightly with salt and pepper. Transfer the mixture to the baking dish, spreading it evenly. Scatter the bacon pieces on top. Bake for 55 to 65 minutes, until bubbling, then transfer to the stove top (off the heat) while you position a rack 4 to 6 inches below the broiler.

Return the baking dish to the oven; broil for about 5 minutes or just until the bacon has crisped.

Let stand for 5 minutes before serving.

Serves eight to 10.

Nutrition per serving (based on 10): 450 calories, 24 g fat (10 g saturated), 14 g protein, 45 g carbohydrates, 0 g dietary fiber, 65 mg cholesterol, 1,390 mg sodium, 4 g sugar

Adapted from "Ultimate Book of BBQ: The Complete Year Round Guide to Grilling, Smoking and Barbecuing," from editors of Southern Living with Christopher Prieto (Oxmoor House, 2015)