Baked Potato Salad With Eggs And Bacon

For this potato salad the potatoes must be oven baked not boiled

Servings 8-10

INGREDIENTS:

5 pounds small unpeeled red potatoes, cubed

1 cup mayonnaise

1-1/2 cups sour cream

2-4 teaspoons prepared yellow mustard

1 teaspoon garlic powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 bunch green onions, chopped

3 dill pickles, chopped (hand-squeeze out excess moisture)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————

Place the unpeeled potato cubes on a large greased baking sheet; sprinkle lightly with white salt and pepper.

Bake uncovered in a preheated 425 degree F oven until the potatoes are just fork tender (baking time will depend on the size that you cut the potatoes).

Cool in pan, then transfer to a large bowl.

Mix in the bacon, cheddar cheese, green onions and pickles.

In a small bowl whisk the mayonnaise with the next 3 ingredients;  pour over the potato mixture and toss to coat.

Season with seasoned salt and black pepper, to taste

Serve immediately or refrigerate until ready to serve.

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Dill Pickle Potato Salad With Eggs

Garlicy Cheddar And Bacon Potato Salad

Kitten’s Potato Salad With Eggs and Ham

Baked Potato And Ham Salad For A Crowd (Great For Potlucks!)

Kitten’s Loaded Baked Potato Salad Casserole

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