Nacho Potato Salad

• 9 oz. bag Doritos (nacho cheese flavor) tortilla chips
• 6 medium Russet potatoes
• 1 qt. chopped broccoli
• 1 large ripe tomato, chopped
• 4 oz. chopped peppers (banana or mild chiles)
• 1/4 c. imitation bacon bits
• 1 medium onion, chopped
• 3 c. Cheddar cheese sauce

1. Place potatoes into a large cooking pot and cover with cold water.
2. Boil on medium-high until a fork slips easily into them (approximately 40 to 45 minutes).
3. Allow potatoes to cool before peeling them.
4. While potatoes are cooling, chop and boil broccoli for 12 to 15 minutes.
5. Dice onion and tomato and set aside.
6. Dice peeled potatoes into 1/2-inch cubes and place into a large bowl. Drain broccoli and place into the bowl with the potatoes.
7. Mix broccoli and potatoes together.
8. Top with peppers, bacon bits and tomato.
9. Top with cheese and mix ingredients again.
10. Add the tortilla chips last, just before serving, and mix (if crisp chips are desired, because chips will soften after in mixture for a couple of hours).

doritos, potatoes, broccoli, tomato, peppers, bacon bits, onion, cheddar cheese sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932434 (may not work)