Classic Cheese and Bacon Potato Salad
- Prep: 5 min
- Cook: 30 min
- Total: 35 min
- Servings: 4
1½ pounds small red skinned potatoes, unpeeled
4 slices bacon
¼ cup celery, chopped
¼ cup green onions, chopped
¼ cup cheddar cheese, shredded
Step 1Boil potatoes in a large pot of water for 15–20 minutes until tender. Drain and cool potatoes. Dice potatoes into cubes.
Step 2Cook bacon until crisp, then crumble.
Step 3Combine all ingredients and toss gently.
Step 4Cover and refrigerate for at least 30 minutes.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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