Loaded Baked Potato Salad

Ingredients

• 5 lb. small unpeeled red potatoes, cubed
• 1 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

Submitted 6/13/05.
Source: "Taste of Home", Dec/Jan 03
Submitted By: Teresa Johnson
techgoddess@att.net
Loaded Baked Potato Salad