Loaded Bake Potato Salad

By treadinger

Ingredients

• 5 pounds small unpeeled red potatoes, cubed
• 1 teaspoon salt
• 1/2 teaspoon 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
• 1-1/2 cups (12 ounces) sour cream
• 1 cup mayonnaise
• 2 to 3 teaspoons prepared mustard

Preparation

Step 1

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° 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 a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat