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Loaded Baked Potato Salad

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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    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

Directions

  • 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.
  • 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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