Classic Cheese and Bacon Potato Salad
Ingredients(6)
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.
Steps(4)
- 1
Boil potatoes in a large pot of water for 15–20 minutes until tender. Drain and cool potatoes. Dice potatoes into cubes.
- 2
Cook bacon until crisp, then crumble.
- 3
Combine all ingredients and toss gently.
- 4
Cover and refrigerate for at least 30 minutes.
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