Red Potato Salad

This was served in the cafeteria at work. It was very good and I asked for the recipe. The cafeteria staff graciously scaled the recipe for me so I would not be making a 20 gallon batch. It's good and I have made it several times since. Sometimes it is a catchall recipe I use with leftover potatoes and other things I find in the refrigerator. Once I even put leftover peas in it with tasty results.

• 4 pounds red potatoes cook
• 1/2 cup mayonnaise
• 1/4 cup chopped or thin sliced red onion

• 1/2 cup sour cream
• 1/2 cup shredded Cheddar cheese
• 2 or 3 strips crisp-fried crumbled bacon
• Salt and pepper, to taste

1. Scrub potatoes but leave skins on. Gently boil until potatoes are just fork-tender. When cooled cut the potatoes into cubes leaving skins on.
2. Combine all ingredients and mix well. Cover and refrigerate until well chilled, overnight is better, before serving.