2 1/2 pounds red potatoes
5 slices bacon, cooked and crumbled
6 ounces mild cheddar or Monterey jack cheese
1/2 cup green onion or scallions
1 1/2 cups mayonnaise
1/2 cup light cream
1/4 cup mustard
1/2 tsp. pepper | | | Julienne the cheese into one inch pieces. In a covered pan, cook the potatoes in boiling water for 20-25 minutes or until just tender; drain. Peel and cut potatoes into 1/2 inch cubes. In a very large bowl, combine the potatoes, bacon, cheese and onion. Combine the mayonnaise, cream, mustard and pepper. Add to potatoes. Toss to coat. Cover and chill for 6-24 hours. Serves 12. |
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