1 cup Mayonnaise (Hellman's, of course)

1 cup shredded cheddar cheese (I used low fat sharp cheddar)

1/2 cup sliced green onion (I've also used red onions to good results)

8 slices bacon, crisp-cooked and crumbled (do not burn bacon!)

Directions:
In 4-quart saucepot, cover potatoes with water; bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly. In large bowl, combine remaining ingredients. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper. Chill 1 hour before serving.