Loaded Baked Potato Salad |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings...even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana 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 |
Directions:
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.
2. 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. Yield: 20 servings.
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