Cheddar Cheese Potato Salad Recipe
Ingredients
| 1/2 cup chopped bacon | ||
| 1 medium-size onion, chopped | ||
| 1 pound thin-skinned potatoes, boiled, peeled if desired, and cut into 1/2-inch cubes | ||
| 4 hard-cooked eggs, chopped | ||
| 1/2 cup cubed Cheddar cheese about 1/4-inch cubes | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Prepared mustard | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook bacon in a wide frying pan over medium heat until crisp about 8 minutes, stirring occasionally.
Remove with a slotted spoon and transfer to a large bowl; reserve drippings in pan.
Add onion to pan and cook, stirring often, until soft about 10 minutes.
Remove with a slotted spoon and add to bacon; then add potatoes, eggs, cheese, mayonnaise, and mustard.
Mix lightly.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate until next day.
Makes 6 servings.
Remove with a slotted spoon and transfer to a large bowl; reserve drippings in pan.
Add onion to pan and cook, stirring often, until soft about 10 minutes.
Remove with a slotted spoon and add to bacon; then add potatoes, eggs, cheese, mayonnaise, and mustard.
Mix lightly.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate until next day.
Makes 6 servings.
Chef
