A potato salad with no eggs or mustard . . . but it has bacon!  This recipe came to us through a marriage.  We inherited a beautiful new family member that caters weddings, and she shared one of her crowd favorites.

  • 4 large baked potatoes
  • 1 pound Cheddar cheese, grated
  • 1 bunch green onions, chopped
  • 8 slices bacon, chopped and sautéed until crisp
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • salt and pepper to taste
  • Peel and cut potatoes into 1-inch pieces.
  • Boil in salted (about 2 to 3 tablespoons) water until soft. Drain and let potatoes cool completely. Cooling will help to keep potatoes from crumbling when stirred.
  • Add all other ingredients to cooled potatoes carefully mixing.
  • Place in a 9×13 greased pan.
  • Pace in a 350-degree Fahrenheit oven until warmed through and cheese is a melted.