5 pounds russet potatoes
9 eggs, hard-boiled
12 ounces bacon
8 ounces cheddar cheese, shredded
1 1/2 cups mayonnaise (more or less, depending on taste)
Salt an pepper, to taste
Optional garnish: sliced green onions, crumbled bacon

Scrub potatoes well and place in a large pot. Cover with water and bring to a boil on the stove. Reduce to heat to a medium and continue to cook for approximately 15-20 minutes or until potatoes are tender. Drain potatoes immediately and remove from pot. Allow the potatoes to cool completely.
While potatoes are cooling, peel the hard boiled eggs and allow them to cool (if not cooled yet). When the eggs are cooled, chop them. Cook bacon according to package directions and when cooled, chop or crumbled the bacon.
When potatoes are cool, gently peel potato skins from the potatoes with your fingers (or gently with potato peeler if you prefer). Dice potatoes so they are in chunks and pieces are somewhat uniform in size. Place potatoes in a large mixing bowl, add cooled bacon, eggs, and cheese. Combine gently. Add mayonnaise to potato mixture and combine. Season, as desired, with salt and pepper. Garnish with sliced green onions or additional crumbled bacon, if you wish.

Notes

--For a bit of zippy flavor, sometimes I like to slowly drizzle and mix 1/2 cup apple cider vinegar into the potatoes/bacon/cheese mixture before adding the mayonnaise. This can also help to use less mayonnaise, if you wish to reduce calories/fat content.

--This is a versatile recipe: if you wish to use more of the ingredients listed, go for it!

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