Baked Potato Salad

By Crick

Ingredients

• 5 lbs small unpeeled red potatoes, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 hard boiled eggs, chopped
• 1 lb sliced bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 medium vidalia onion, chopped
• 3 dill pickles, chopped
• 1-1/2 cups sour cream
• 1 cup mayonnaise
• 3 teaspoons mustard

Details

Servings 20

Preparation

Step 1

Place the potatoes in a greased 15 X 10 X 1 inch baking pan; sprinkle with salt and pepper. Bake uncovered at 425 degrees F for 40-45 minutes until tender. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine th sour cream, mayonnaise and mustard. Pour over the potato mixture and toss to coat.