Loaded Baked Potato Salad
Prepared by: Wanda Juneau

INGREDIENTS:   
 
5 lbs. small unpeeled red potatoes, cubed
1 teaspoon salt
½ teaspoon pepper
8 hard-cooked eggs, chopped
1 lb. sliced bacon, cooked and crumbled
2 cups (8 ozs) shredded cheddar cheese
1 medium Vidalia or sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups (12 ozs) sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15x10x1-in. 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.