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Loaded Baked Potato Salad Recipe | |
Vegetable | |
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Ingredients:
5 lb. small unpeeled red potatoes, cubed1 tsp. salt 1/2 tsp. pepper 8 hard-cooked eggs, chopped 1 lb. sliced bacon, cooked and crumbled 2 cups (8 oz.) shredded Cheddar cheese 1 medium Vidalia onion, chopped 3 dill pickles, chopped 1 1/2 cups (12 oz.) sour cream 1 cup mayonnaise 2 to 3 tsp. prepared mustard
Directions:
Place the potatoes in a greased 15x10x1-inch baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425 F. for 40-45 minutes or until tender. Cool in pan on wire rack.In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise, and mustard; pour over the potato mixture and toss to coat. Serve immediately. Yield: 20 servings | |