Please enable cookies to see reviews
small red skinned potatoes, unpeeled
1½ pounds
bacon
4 slices
½ cup
celery, chopped
¼ cup
green onions, chopped
¼ cup
cheddar cheese, shredded
¼ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Boil potatoes in a large pot of water for 15–20 minutes until tender. Drain and cool potatoes. Dice potatoes into cubes.
Cook bacon until crisp, then crumble.
Combine all ingredients and toss gently.
Cover and refrigerate for at least 30 minutes.
