Rate this recipe
5/5
(3 Votes)
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 oz) shredded cheddar cheese
- 1 sweet onion, chopped
- 3 dill pickles, chopped
- 1 1/2 cups (12 oz) sour cream
- 1 cup mayonnaise
- 2 to 3 teaspoons prepared mustard
Details
Preparation
Step 1
Place the potatoes in a greased 15x10x1 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 ourc cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
20 servings.
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