Cheddar Cheese Potato Salad
|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|
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.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate until next day.
Makes 6 servings.