Popcorn Salad

Fry bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble once cooled.

Combine finely chopped celery, sliced water chestnuts, chopped onion, and crumbled bacon in a large mixing bowl.

Add shredded cheddar cheese to the vegetable and bacon mixture and toss to combine.

In a small bowl, whisk together mayonnaise and sugar until the sugar is fully dissolved and the mixture is smooth.

Pour the mayonnaise dressing over the salad ingredients and fold gently until all components are evenly coated.

Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and the salad to chill.

Stir once more before serving to redistribute the dressing, and serve chilled.