Popcorn Salad

1 lb bacon
1 can waterchestnuts
3 or 4 stalks of celery
1 small red onion
1/2 c to 3/4 c shredded cheese
mayonnaise

Cut bacon into bits and fry until crisp. Dice waterchestnuts, celery, and onion. Combine all but mayonnaise in a bowl. Pop popcorn bag and allow to cool completely. Put cooled popcorn into bowl, but be sure to take out all unpopped kernels. Store in fridge until ready to serve. Just before serving, add enough mayo so the salad is mixable and clumps together slightly.