Ingredients (6)
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small red skinned potatoes, unpeeled 1½ pounds
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bacon 4 slices
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celery, chopped ¼ cup
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green onions, chopped ¼ cup
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cheddar cheese, shredded ¼ cup
Steps (4)
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1Boil potatoes in a large pot of water for 15–20 minutes until tender. Drain and cool potatoes. Dice potatoes into cubes.
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2Cook bacon until crisp, then crumble.
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3Combine all ingredients and toss gently.
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4Cover and refrigerate for at least 30 minutes.
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