Potato Salad

Hated Potato salad as a kid. Attended a couple of church picnics with my brother, and remember too well the taste of a salads made with miracle whip that had been in the sun just a little too long. Church suppers were strange enough territory for a young Catholic boy. My brother was brought up Wesleyan and perhaps my Mum was teaching me religious tolerance by sending me to a Protestant Picnic. Irregardless I didnt win the three legged race and it took me many years to try potato salad again.

2 lbs Potatoes (about two pounds)
2 stalks celery chopped
1/2 red onion chopped
1/4 green pepper chopped
4 hard boiled eggs sliced, reserve 4 clices for top, chop the rest
6 slices bacon cooked and crumbled reserve two for top
1 cup grated sharp scheddar divided
2 green onions chopped

1 1/2 cup mayonaise
1 tbs cidar vinegar or white
2 tbs mustard dijon preferred or yellow

partially peel potatoes and cook in boiling salted water until tender but still firm
Immediatly immerse in cold water
when potatoes are cool add to celery, red onion, green pepper and chopped egg, 1/2 cup cheese and 4 crumbled slices of bacon
whisk together mayo, mustard, vinegar salt pepper to taste. If I have some fresh herbs I might toss in
add dressing to potatoe mixture
garnish top with reserved eggs, bacon, cheese, and green onion if desired
chill about 4 hour before serving
and dont let it sit in the sun too long!