Best Homemade Potato Salad


2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
2 scallions, finely chopped
1 stalk celery, finely chopped
1 cup shredded cheddar cheese
1 cup Miracle Whip, or mayonnaise
1 cup sour cream
Salt and pepper to taste


Servings 12
Preparation time 35mins
Cooking time 95mins
Step 1

Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and spread out on a cookie sheet to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, sour cream, salt, and pepper. Chill for an hour before serving.


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