Loaded baked potato salad

Revamp your potato salad recipe.

20 servings

- 5 pounds small unpeeled red potatoes, cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 hard-boiled eggs, chopped
- 1 pound sliced bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 medium sweet onion, chopped
- 3 dill pickles, chopped
- 1½ cups sour cream
- 1 cup mayonnaise
- 3 teaspoons prepared mustard

Place the potatoes in a greased baking pan, sprinkle with salt and pepper.
Bake, uncovered, at 425F for 40-45 minutes or until tender.
Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
In small bowl, combine the sour cream, mayonnaise and mustard, pour over the potato mixture and toss to coat.

Serve immediately.

BON APPETIT