A delicious twist to the traditional potato salad.
5 lbs bag of I prefer red potatoes but you can use what ever ones you would like. Yukon gold are also good.
16 eggs hard boiled
1 large bag of sharp thick shredded cheddar cheese
1 package of thick cut bacon
1 Tbsp dry mustard
1 lrg container of mayonnaise
1/2 stick butter
Garlic power, salt and pepper
No nutrition information available
Set oven at 450 degrees.
Wash and cut potatoes into wedges put them in large mixing bowel. Melt butter add it to the potatoes add garlic, salt and pepper and mix.
That will be all the seasoning you need, I add possibly a Tbs of garlic powered, about the same for salt and pepper at your discretion. Bake on a cookie sheet spread out, flip potatoes when they just start getting golden brown and bake a little longer.
Usually about 30 min.
Remove from oven when golden brown and let cool.
Cut eggs, scallions and bacon into chunks.
When potatoes are cool place them in a large mixing bowel add the the mayo, eggs, bacon, dry mustard, scallions, and cheese.
I like it fresh and still room temperature.
You can do everything a day ahead and refrigerate it except for the potatoes.