Salads and Dressings

LOADED BAKED POTATO SALAD

  • 5 pounds Small unpeeled red potatoes, cubed
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 8 Hard cooked eggs, chopped
  • 1 pound Bacon, cooked and crumbled
  • 2 cups Shredded cheddar cheese
  • 1 medium Onion, chopped
  • 3 Dill pickles, sliced
  • 1 1/2 cups Sour cream
  • 1 cup Mayonnaise
  • 2 1/2 teaspoons Prepared mustard

    • Place potatoes in a greased 10 in. x 1 in. baking pan; sprinkle salt and pepper. Bake, uncovered at 425° for 40 - 45 minutes or until tender. Cool in pan. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine sour cream, mayonnaise and mustard. Pour over the potato mixture and serve immediately.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pam Pitts of Nashville, TN. 

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