Loaded Baked Potato Salad

My SIL Michon gave me this recipe – I think her sisters made it for our family last year – and it is SO good. It makes a TON. And as you can see from the ingredients, it’s really, really healthy (lying through my teeth). But, it seemed a perfect time to post this recipe, with the upcoming Memorial Day holiday and all.

5 lbs. small unpeeled red potatoes, cubed
1 tsp salt
½ tsp pepper
8 hard-boiled eggs, diced
1 lb sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 medium Vidalia or sweet onion, finely chopped
3 dill pickles, chopped
1½ cups (12 oz) sour cream
1 cup mayonnaise
2-3 tsp mustard

Place the potatoes in a greased 15x10x1” baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425 degrees 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 sour cream, mayonnaise, and mustard; pour over the potato mixture and toss to coat. Serve immediately. Yield: 20 servings.

2 Comments (+add yours?)

  1. Nana Jo
    May 19, 2009 @ 22:30:46

    Man oh man, this has to be good. I saw a potato salad recipe that looks good in the new issue of Taste of Home that I got today, but this one looks even better.

    Reply

  2. Zach
    May 21, 2009 @ 11:53:13

    This is the only potato salad I will eat… I love this one!

    Reply

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