Mexican Potato Salad - cooking recipe

Ingredients

6 to 8 large potatoes
2 bunches green onions
1/2 stick oleo
1 lb. jalapeno cheese (Velveeta)
1 lb. bacon
1 c. milk

Preparation

Peel and cut potatoes into bite-size chunks.
Boil until tender and set aside.
Fry bacon until very crispy.
Drain and set aside.
Saute diced green onion in oleo until tender.
Melt cheese and add milk.
Stir until smooth, then add green onions and crushed bacon to cheese mix.
Put potatoes in 9 x 13-inch dish and pour cheese mixture over potatoes.