Ingredients
5 pounds red potatoes, peeled and cut into 1/2-inch cubes1 pound sliced bacon, diced8 hard-boiled large eggs, chopped1 large onion, chopped1/2 teaspoon salt1/2 teaspoon pepper1-1/2 cups mayonnaise3 tablespoons cider vinegar2 tablespoons Worcestershire sauce1 pound process cheese (Velveeta), cubed
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.
Divide half of the mixture between one greased 13x9-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly.
