Ingredients:
5 lbs small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 lb sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 medium vidalia onions, chopped
3 dill pickles, chopped
1 1/2 cups sour cream
1 cup mayonnaise
2 -3 teaspoons mustard
Directions:
Place the potatoes in a greased 15x10x1 inch baking pan, sprinkle with salt and pepper.
Bake, uncovered at 425F 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.
Servings: 20
Time preparation: 15 min.
Time total: 60 min.