Loaded Baked Potato Salad

Name: Loaded Baked Potato Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 20 servings.
Ingredients: 5 pounds small unpeeled red potatoes, cubed; 1 teaspoon salt; 1/2 teaspoon pepper; 8 hard-boiled large eggs, chopped; 1 pound sliced bacon, cooked and crumbled; 2 cups shredded cheddar cheese; 1 sweet onion, chopped; 3 dill pickles, chopped; 1-1/2 cups sour cream; 1 cup mayonnaise; 2 to 3 teaspoons prepared mustard

TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD: 20 servings.

I revamped my mother's potato salad to taste more like baked potatoes with all the fixin's, which I love. This loaded baked potato salad is 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-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Directions

1. Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack.
2. Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 315 calories, 21g fat (7g saturated fat), 99mg cholesterol, 587mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 11g protein.

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