Taste of Home
Loaded Baked Potato Salad
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
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5 pounds small unpeeled red potatoes, cubed
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1 teaspoon salt
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1/2 teaspoon pepper
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8 hard-boiled large eggs, chopped
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1 pound sliced bacon, cooked and crumbled
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2 cups shredded cheddar cheese
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1 sweet onion, chopped
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3 dill pickles, chopped
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1-1/2 cups sour cream
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1 cup mayonnaise
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2 to 3 teaspoons prepared mustard
Directions
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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.
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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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