I have had many compliments on this salad. I have made it my own by taking a few different recipes and doctoring them up to fit my taste buds. You really must try it!
4 - 14.5 oz cans Del Monte Diced Potatoes (or peel and dice potatoes, I use the canned for a time saver)
8 hard boiled eggs, peeled and sliced
1 container grape tomatoes
1 large sweet onion, diced
2 cups bacon bits
3 cups shredded cheese, cheddar or mixed
6 eggs, raw
1 1/2 cups of sugar
3 tsp cornstarch
1 cup milk
1 1/2 cup cider vinegar
2 cups mayo
1. Boil the canned potatoes until fork tender and strain.
2. Prepare the sauce:
-beat eggs, sugar and cornstarch in pot on the stove.
-put on medium heat and stir frequently.
-after sauce thickens add milk and vinegar.
-leave on medium heat and keep stirring frequently to avoid burning.
-the sauce will thicken again and you can remove from heat.
3. Add potatoes, eggs, tomatoes, onion, bacon, sauce and mayo to large mixing bowl and mix.
4. Put mixture into refrigerator to cool.
5. Once cooled, mix in shredded cheese, you do not want to add it too soon or the cheese will melt.
Enjoy! It is completely worth all of the work! It is very saucy but once cooled it will not be soupy.