Ingredients2 h 20 m servings 518 cals
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let potatoes cool.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Dice the eggs when cool.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cooled, crumble and set aside.
- Dice potatoes into a large salad bowl and mix with crumbled bacon, diced eggs, and salad dressing. Sprinkle top of salad with shredded Cheddar cheese, and mix the salad thoroughly. Season with black pepper. For best flavor, chill salad overnight.
Per Serving: 518 calories; 30.5 g fat; 41.6 g carbohydrates; 19.1 g protein; 192 mg cholesterol; 1021 mg sodium. Full nutrition
ReviewsRead all reviews 6
Instead of Miracle Whip, I used Hellman's mayonnaise. I did not add the whole amount, I folded in a little at a time until it was the consistancy I was looking for. I also added in a good amount...
I tried this recipe a couple of weeks ago and the whole family loved it! I actually cut the recipe in half because I was afraid my family wouldn't like it. Boy, was I ever wrong! They were mad b...
I made this recipe for my family bbq, and it was a hit! Everyone was asking for seconds, and there was none left! What the recipe doesnt mention is how big you cut the potatoes into cubes. about...
I made this a day ahead. I used Hellman's mayonnaise with a little horseradish and Dijon. We were surprised how good it was without onions, but next time will add a little onion. Love the baco...