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Loaded Baked Potato Salad Recipe

Loaded with all the toppings of a baked potato, this recipe is guaranteed to become the most requested dish at your family gathering.

Modified fromTaste of Home

Prep: 20 min. Bake: 40 min. + cooling
Ingredients
• 5 pounds small unpeeled red potatoes, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 hard-cooked eggs, chopped
• 2 cups (8 ounces) shredded cheddar cheese
• 1 sweet onion, chopped
• 3 dill pickles, chopped
• 1-1/2 cups (12 ounces) sour cream
• 1 cup mayonnaise
• 2 to 3 teaspoons prepared mustard

Directions
1. Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

2. 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. Yield: 20 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 316 calories, 21 g fat (8 g saturated fat), 119 mg cholesterol, 510 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.