Boil potatoes in a large pot, covered, until fork tender. Remove immediately and the skin should pinch right off. Cool ten minutes, then dice the potatoes small (this keeps them from being mashed).
In a large bowl combine diced potatoes, mayonnaise, bacon, cheese, onion, salt and pepper.
Mix until blended. Refrigerate until ready to serve.
Notes
Boil the potatoes whole unpeeled. After boiling, pinch the skin and it will slide right off. It’s such a time saver!
My grandma always cut her potatoes really tiny for her potato salad. It keeps them fresh getting mashed when you toss them with the other ingredients.
She also only used Hellman’s Real Mayonnaise. Trust me, it makes a difference.
Store loaded potato salad in the refrigerator until ready to serve. I think it tastes best when it’s had an hour or so to chill. The flavors will blend beautifully.