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Cheddar Cheese Potato Salad

fast.cook's picture
Ingredients
  Chopped bacon 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Thin skinned potatoes 1 Pound, boiled, peeled if desired, and cut into 1/2-inch cubes
  Hard-cooked eggs 4 , chopped
  Cubed cheddar cheese 1⁄2 Cup (8 tbs) (About 1/4-Inch Cubes)
  Mayonnaise 1⁄2 Cup (8 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Quick

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