Served hot, cold, or at room temperature, this potato salad will be the hit of your next picnic, pool party, or family gathering.
8 potatoes, scrubbed and cubed
2 teaspoons salt
10 slices bacon, cooked and crumbled
6-8 green onions, sliced
2 cups mild or sharp shredded cheddar or Mexican blend cheese
16 ounces sour cream
1/4 teaspoon pepper
8 ounces mayonnaise
Preheat oven to 350 degrees F. In a large pot of water, place cubed potatoes and salt and cook until potatoes are done, but not mushy. Drain. Place in a large mixing bowl.
In a medium-size bowl, mix together sour cream, pepper and mayonnaise. (Note: You can substitute Miracle Whip for the mayonnaise.) Add mixture to potatoes. Stir well.
Add bacon, onions and cheese, reserving some of each for the topping. Mix well. Spoon into a 3-quart or a 9x13-inch baking dish. Top with reserved cheese, onions, and bacon. Bake at 350 degrees F. for approximately 10 to15 minutes, or until cheese melts.
Serves 6 to 8.
Note: For a 9x13 foil pan, use, I have used 5 pounds potatoes, unpeeled, 15 slices bacon, 9 to 12 green onions, 3 cups shredded cheese, 24 ounces sour cream, pepper to taste, and 1 1/2 cups mayonnaise.
Note: To lighten the calories, you can use fat free sour cream, low fat mayonnaise or miracle whip, and turkey bacon.
Note: In a hurry, use pre-cooked bacon.