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Side: Loaded Baked Potato Salad

Source of Recipe


Taste of Home magazine



List of Ingredients



• 5 pounds small unpeeled red potatoes, cubed
  
• 1 tsp salt
  
• ½ tsp pepper
  
• 8 hard-cooked eggs, chopped
  
• 1 pound sliced bacon, cooked and crumbled
  
• 2 cups (8 ounces) shredded Cheddar cheese
  
• 1 sweet onion, chopped
  
• 3 dill pickles, chopped
  
• 1½ cups (12 ounces) sour cream
  
• 1 cup mayonnaise
  
• 2 to 3 tsp prepared mustard
  






Instructions



1. Place the potatoes in a greased 15x10x1-inch baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° F for 40 to 45 minutes or until tender. Cool in pan on wire rack.
   
   
2. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
   
   
3. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately.
   
   Makes 20 servings.