Creamy potato salad filled with chunks of cheese and chewy pieces of bacon is a summer side that is perfect for just about any occasion.
Course: Side Dish
3lbsrusset potatoes, diced small, about 1/2 - 3/4 inch
6hard-boiled eggs, peeled and roughly chopped
12ouncesbacon, about 12 slicescooked and chopped small
2tablespoonsreserved bacon grease
1 1/2tablespoonswhite vinegar
1/2teaspoonfreshly ground black pepper
4-8ouncescheddar cheese, chopped into 1/4-inch cubes
4green onions, sliced thin
Cook the bacon and set aside to cool. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, mustard, bacon grease, vinegar, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, cheese, and bacon to the bowl. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve. Enjoy!