BECKER'S BACON & RED SKIN POTATO SALAD
2 lb. Red Skin Potatoes (cooked, drained and diced)
1/4 each Large Red Onion (diced)
1.5 stalks Celery (chopped)
2/3 cup Cheddar Cheese (grated)
8 slices Bacon (cooked and chopped)
4 each Hard Boiled Eggs (chopped)
1-1/4 cups Hellman's Mayo
3 tbs. Grey Poupon Mustard
1/2 tbs. Salt
1/2 tbs. Black Pepper
Place cooked and diced potatoes in proper container. Add eggs, onion, celery and cheddar cheese.
Cook bacon to preferred taste. Chop bacon and add to potatoes.
In a mixing bowl, mix mayonnaise, mustard, salt and pepper. Whip until completely mixed.
Pour mayonnaise mixture on to potatoes and mix until completely blended.