German Potato Casserole

5 lbs. red potatoes, peeled and cut into 1/2-in. cubes

1 lb. sliced bacon, diced

8 hard-cooked eggs, chopped

1 large onion, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups mayonnaise (reduced-fat or fat-free not recommended)

3 tbsp. cider vinegar

2 tbsp. Worcestershire sauce

1 lb. process cheese (Velveeta), cubed

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender (or 8 minutes in a pressure cooker). Drain. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.

Divid half of the mixture between one greased 9x13 baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350F for 40-45 minutes or until golden brown and bubbly.

Yield: 16-20 servings