Classic Cheese and Bacon Potato Salad

Write a review
  • Prep 5 m
  • Cook 30 m
  • Total 35 m
Servings: 4



  1. 1. Boil potatoes in a large pot of water for 15–20 minutes until tender. Drain and cool potatoes. Dice potatoes into cubes.
  2. 2. Cook bacon until crisp, then crumble.
  3. 3. Combine all ingredients and toss gently.
  4. 4. Cover 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.

Add a note

Be the first to review this recipe

Write a review