Loaded Baked Potato Salad

Name: Loaded Baked Potato Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Global
Ingredients: 454 grams sliced bacon, cooked and crumbled; 3 dill pickles, chopped; 8 hard-cooked eggs, chopped; 237 milliliters mayonnaise; 2 teaspoons prepared mustard; 1 teaspoons pepper; 2 kgs unpeeled red potatoes, cubed; 1 teaspoon salt; 227 grams cups shredded cheddar cheese; 340 grams 1-1/2 cups sour cream; 1 sweet onion, chopped

Loaded Baked Potato Salad

You can never have too many side dish recipes, so give Loaded Baked Potato Salad a try. This recipe serves 20. Watching your figure? This gluten free recipe has 380 calories, 16g of protein, and 26g of fat per serving. If you have pepper, cheddar cheese, hard-cooked eggs, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 1 hour. Users who liked this recipe also liked Loaded Baked Potato Salad, Loaded Baked Potato Salad, and Loaded Baked Potato Salad.

Instructions

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Baking Pan

Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

Equipment you will use

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Mayonnaise