M.K.C.'S Potato Salad - cooking recipe

Ingredients

8 oz. cream cheese
1/3 c. pimientos
1/4 c. dill relish
1/2 c. mayonnaise
1/4 c. sour cream
1/2 c. purple onion
1 c. celery
1 Tbsp. lemon juice
1/2 tsp. white pepper
1/3 tsp. salt
1/2 lb. fresh bacon
6 medium red potatoes
1/2 c. shredded Swiss cheese or Cheddar cheese

Preparation

Chop celery and purple onion fine.
Cook bacon and chop up bite size.
Mix first 11 ingredients in large mixing bowl; let set, covered, as you cook the other ingredients.
Boil medium size red potatoes with skin on until done, then slice into 4 to 6 pieces. Then fold both mixtures together; mix well.
Put in serving dish. Top with shredded Cheddar Swiss cheese; cover.
Put in refrigerator for 6 to 8 hours, then serve.