April 28, 2006

Potato Salad with Bacon and Cheddar

2 lbs. Yukon Gold potatoes, cubed
1 cup extra sharp cheddar cheese, shredded
3/4 cup mayo
1/2 cup green onion, sliced (red onion is good too)
8 slices bacon, cooked and crumbled*


In large saucepan, cover potatoes with water; bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender. Drain and cool slightly, about 2-3 minutes. In large bowl, combine remaining ingredients. Add potatoes and toss to coat. Season with salt and ground black pepper. Chill 1 hour before serving.

*the easiest way to "crumble" bacon is to use kitchen shears to cut the bacon into 1 inch chunks before you fry it.

My thoughts:
I am a firm believer that everything tastes better with bacon. This potato salad is no exception. While it is not something you'd want to eat every day (although, in the past I have subbed plain yogurt for the mayo which might make it a smidge healthier) it is good for picnics and potlucks. I have never been to an event where I've brought this and it wasn't the first thing finished on the table.


  1. is there mayo in it? there wasnt any listed in the ingredients.


  2. hmmm......carbs......not for me yet. still on a diet

  3. Thanks for this. I was just thinking about a potato salad with bacon and green onion and searched to see what was out there . . . I was thinking possibly ranch dressing instead of mayo, but I hadn't thought of cheese!


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